Miso Sesame Noodles

Cruelty-Free Beauty and Personal Care:
Veganism extends to beauty and personal care products. Choosing cruelty-free, vegan alternatives ensures that your lifestyle aligns with ethical choices beyond just dietary preferences.
Miso Sesame Noodles

Ingredients:
Sauce
3 Tbsp soy sauce or tamari (gluten-free)
1 Tbsp red miso paste
1 tsp sriracha
1 tsp garlic powder
2-3 Tbsp vegetable stock, substitute for water
MİSO SESAME NOODLES
1 tsp neutral oil or water
1 package (8 ounces) white mushroom, chopped
1 cup of chickpeas, drained and rinsed
8 ounces of angel hair noodles, cooked according to the back of the package. I used gluten-free millet angel hair pasta.
1/2 tsp toasted sesame oil, optional
GARNİSHES
Black or white sesame seeds
Crushed red pepper
green onion, chopped
DİRECTİONS
In a medium bowl combine all of the sauce ingredients together and whisk.
Heat a large pan or wok over medium heat. Once hot, add the neutral oil and mushrooms. Saute for 3-5 minutes, or until the mushrooms let out their juices, stirring frequently.
Add the chickpeas to the pan and cook for 2 minutes.
Combine the cooked noodles and sauce and mix well. Cook for an additional 3 minutes, stirring.
Take the pan off the heat, drizzle with sesame oil and divide it into bowls. Garnish with sesame seeds, crushed red peppers, and chopped green onions.
Leftovers will last 2-3 days in the fridge. Garnish your noodles after you reheat them, not before.