BHA & BHT Free Miso-Ginger Rice Noodles
Total time30 min
Prep time15 min
Cook time15 min
5.0(11)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried rice noodles (medium width, about 3mm)
For the sauce
- 2 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 3 tbsp white (shiro) miso paste
- 3 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ¼ cup water
- 1 tsp cornstarch
For the vegetables
- 4 heads baby bok choy, halved lengthwise
- 4 scallions, green tops only, thinly sliced
For serving
- 1 tbsp sesame seeds, for serving (optional)
- 1 tsp chili oil, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the rice noodles according to package directions until just tender with a slight resistance at the center, typically 4–6 minutes. Drain, rinse briefly under cold water to stop cooking, and set aside.
- 2
In a small bowl, whisk together the miso paste, tamari, maple syrup, rice vinegar, toasted sesame oil, water, and cornstarch until the miso is fully dissolved and the mixture is smooth.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!