Serves 1
Directions
- 1Mince the garlic and separate the whites and the greens of the spring onions.
- 2Combine all ingredients for the sauce in a bowl, whisk until smooth, and set aside.
- 3Cook the egg white noodles in a pot of boiling water until just before al dente.
- 4Simmer the miso sauce in a separate pan over medium heat until fragrant.
- 5Transfer the drained noodles into the pan and mix until fully coated.
- 6Plate the noodles, add your protein of choice, and top with the spring onion greens.
Ingredients
- 100 g egg white noodles
- 20 g white miso paste
- 20 g oyster sauce
- 5 g chili oil
- 1 whole garlic clove, minced
- 2 whole spring onion
- 1 whole splenda
- 1 tsp msg
- 1/2 cup hot water
- 150 g lean ground beef
Equipment
bowlpotpanwhisk
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