lemon miso noodle bowl

Ingredients

• 1 8oz pack of Blackbird Chili Lime Seitan

• 4 oz rice noodles (we used Thai Kitchen Brown Rice Noodles)

• 1 tbsp miso paste (we used Miso Master Organic Traditional Red Miso)

• 6 oz asparagus, cut into 1-inch pieces

• 1 scallion, thinly sliced

• ½ lemon, juiced

• 1 tbsp olive oil

• 2 tbsp roasted cashew, crushed

Directions

1. Bring large pot of salted water to boil. Remove from heat. Add rice noodles, stirring to separate noodles, and let stand until noodles are al dente, about 5 minutes. Drain noodles and let cooked noodles stand in bowl of cold water to prevent sticking. 

2. Heat olive oil in a large skillet on medium-high heat. Add asparagus, a pinch of salt and pepper. Cook until asparagus is tender, 5 to 8 minutes. Add seitan and cook until heated through, another 2 to 3 minutes.

3. Mix the lemon juice and miso paste in a small bowl and stir to combine. Drain the rice noodles. Add lemon miso sauce to the rice noodles and toss. Divide lemon miso noodles between bowls and add cooked seitan and asparagus. Top with crushed cashews and sliced scallions.