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Miso-Ginger Glazed Taro Noodles

Featured in the Honolulu Star-Advertiser on February 15, 2017.

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Ingredients:

Miso-Ginger Glazed Taro Noodles

  • 12 medium shrimp, defrosted, shelled, deveined
  • Salt and pepper, to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 cup diced green onions
  • 2 medium taro roots, peeled, spiralized into thin strands and trimmed; cooked al dente (available at farmer’s markets)
  • 2 cups pea shoots (may substitute with watercress)
  • Chinese parsley, to garnish

Miso-sauce:

  • 2 tablespoons miso paste
  • 1 tablespoon low sodium shoyu
  • 1 1/2 teaspoon freshly minced ginger
  • 2 tablespoons rice wine vinegar
  • 1 1/4 tablespoon honey
  • 1 1/2 tablespoon water plus more for thinning if needed

Directions:

  1. Season shrimp with salt and pepper; set aside.
  2. Heat oil in a large skillet over medium heat; add in garlic and green onions and cook for 2-3 minutes or until green onions soften.
  3. Add in taro noodles, pour in miso sauce and toss to combine; add in shrimp.
  4. Cover skillet and cook for 3-5 minutes or until noodles soften and shrimp are opaque and cooked through.
  5. To serve, fill each plate with 1 cup of pea shoots and top with even amounts of taro and shrimp noodles.
  6. Garnish with Chinese parsley.

Makes 2 servings.

Sauce:

  1. Combine all ingredients for sauce into a food processor and pulse until creamy.
  2. Adjust seasonings to taste; set aside.

Approximate Nutrient Analysis per serving (not including salt to taste):
400 calories, 9 g fat, 1.5 g saturated fat, 70 mg cholesterol, 1250 mg sodium, 69 g carbohydrate, 8 g fiber, 14 g sugar, 12 g protein

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