MISO AND TOFU WITH NOODLES ENJOY DAN:

        MISO BUTTER VERMICELLI (BEAN THREAD) by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

1 (8 Oz) package vermicelli bean threads

2 shallots, sliced

2 garlic cloves, finely minced

2 stalks of green onion, chopped

12 ounces fresh mushrooms, sliced

3 tablespoons butter or vegan margarine

2 tablespoons white miso paste

1-1/2-tablespoons oyster sauce

1/8-freshly ground black pepper

Fresh basil

 

DIRECTIONS:

1.   Heat 2 cups of water.

2.   Place vermicelli in a bowl and pour hot water over, and let rest for 15 minutes.

3.   Heat a wok over medium-heat, when hot add butter, shallot, garlic and green onions.

4.   Sauté for 1 minute.

5.   Add the mushrooms and cook 2 minutes.

6.   Add miso and oyster sauce, and stir,

7.   Add in softened vermicelli noodles, toss and cook 2 more minutes.

8.   Top with fresh basil.

 

ENJOY DAN:                          BON-APPETITE