Plat
15-Minute Miso Noodle Poke Bowl
15 minPour 2Nutri-Score B€€
B
15 min
15 min15-Minute Miso Noodle Poke Bowl
ce qu’il vous faut
Ingrédients
instant noodles (cooked and drained)Céréales2 morceaux
firm tofu (patted dry and cubed)Produits frais300 g
white miso pasteÉpicerie30 g- tahiniÉpicerie40 g
soy sauceÉpicerie30 ml- sesame oil (divided between dressing and tofu marinade)Épicerie20 ml
- rice vinegarÉpicerie15 ml
maple syrupÉpicerie10 ml
garlic (peeled)Fruits et légumes1 morceau
fresh ginger (peeled)Fruits et légumes10 g
water (to thin the dressing)Autres60 ml
cucumber (sliced)Fruits et légumes1 morceau
carrot (julienned)Fruits et légumes1 morceau- edamame (shelled, cooked)Fruits et légumes100 g
spring onion (sliced)Fruits et légumes2 morceaux
sesame seeds (toasted)Fruits à coque et graines10 g
par portion
Nutrition
516kcal
- Glucides
- 53 g
- Protéines
- 23 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Blender
Poêle
Casserole
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Cook the noodles
- Boil the instant noodles according to the packet instructions.
- Drain and rinse briefly under cold water.
- Étape 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.