GERD Friendly Miso-Ginger Rice Noodles
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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
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
For serving
- 1 tbsp sesame seeds, for serving (optional)
- 1 tsp chili oil, for serving (optional)Can be omitted
chili oil
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.
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