Veggie Life, Autumn 2001: Garlic-Miso Noodles with Sweet Potaotes and Soybeans

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Garlic-Miso Noodles with Sweet Potatoes and Soybeans

 

Recipe By :Veggie Life, Autumn 2001, Jean Patterson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds sweet potatoes or yams, peeled and cut

into 1/2 " cubes

12 ounces dried Asian noodles, preferably spinach

1/2 cup frozen shelled green soybeans

1/4 cup light miso

3 tablespoons mirin

2 tablespoons minced garlic

2 tablespoons canola oil

1/2 cup chopped cilantro

 

Set a large pot of water to a boil. Add sweet potatoes, reduce heat, and simmer

until tender, about 10 minutes. Using a strainer or slotted spoon, transfer

potatoes from water to a bowl. Return water to a boil.

 

In a small bowl, combine miso and mirin. Whisk until smooth. Set aside.

 

Cook noodles and soybeans in boiling water for 3 to 5 minutes, until tender.

Drain and keep warm.

 

In a large skillet over medium heat, saute garlic in oil until fragrant, about 1

minute. Stir in miso mixture and turn off heat. Add noodles, soybeans, sweet

potato, and cilantro. Toss until well combined.

 

 

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Per Serving (excluding unknown items): 45 Calories; 5g Fat (89.7% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 0 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0