Hauptgericht
15-Minute Miso Noodle Poke Bowl
15 Min.Für 2Nutri-Score B€€
B
15 Min.
15 Min.15-Minute Miso Noodle Poke Bowl
was Sie brauchen
Zutaten
instant noodles (cooked and drained)Getreide2 Stücke
firm tofu (patted dry and cubed)Frischeprodukte300 g
white miso pasteVorräte30 g- tahiniVorräte40 g
soy sauceVorräte30 ml- sesame oil (divided between dressing and tofu marinade)Vorräte20 ml
- rice vinegarVorräte15 ml
maple syrupVorräte10 ml
garlic (peeled)Obst & Gemüse1 Stück
fresh ginger (peeled)Obst & Gemüse10 g
water (to thin the dressing)Andere60 ml
cucumber (sliced)Obst & Gemüse1 Stück
carrot (julienned)Obst & Gemüse1 Stück- edamame (shelled, cooked)Obst & Gemüse100 g
spring onion (sliced)Obst & Gemüse2 Stücke
sesame seeds (toasted)Nüsse & Samen10 g
pro Portion
Nährwerte
516kcal
- Kohlenhydrate
- 53 g
- Eiweiß
- 23 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Standmixer
Bratpfanne
Stielkasserolle
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the miso tahini dressing
- Add the miso paste, tahini, soy sauce, half of the sesame oil, rice vinegar, maple syrup, garlic, ginger and water to a blender.
- Blend until smooth and creamy, adding a splash more water if needed.
- Schritt 2
Marinate and cook the tofu
- Toss the tofu cubes with the remaining sesame oil and a little soy sauce to coat.
- Fry in a hot pan until golden and crisp on the edges.
- Schritt 3
Cook the noodles
- Boil the instant noodles according to the packet instructions.
- Drain and rinse briefly under cold water.
- Schritt 4
Assemble the bowls
- Divide the noodles between bowls.
- Top with the tofu, cucumber, carrot, edamame and spring onion.
- Drizzle generously with the miso tahini dressing and finish with sesame seeds.