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Miso-Ginger Glazed Taro Noodles and Shrimp with Scallions and Pea Shoots

5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • For the miso-sauce:
  • 2 tablespoons white miso paste
  • 1 tablespoon low sodium soy sauce or tamari sauce
  • 1.5 teaspoon freshly minced ginger
  • 2 tablespoons rice wine vinegar
  • 1.25 tablespoon honey
  • 1.5 tablespoon water + more to thin if needed
  • For the rest:
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove minced
  • ½ cup diced scallions
  • 2 medium taro roots peeled, Blade C, noodles trimmed
  • 12 medium shrimp defrosted, deshelled, deveined
  • 2 cups pea shoots or watercress, if you can’t find pea shoots
  • salt and pepper to taste
  • cilantro leaves to garnish

Instructions

  • Fill a medium pot halfway with water and bring to a boil. Once boiling, add in the taro and cook for 5 minutes or until almost cooked fully. Drain and set aside.
  • Combine all of the ingredients for the miso-sauce into a food processor and pulse until creamy. Taste and adjust to your preferences. Set aside.
  • Season the shrimp with salt and pepper and set aside.
  • Place a large skillet over medium heat and add in the oil. Once oil heats, add in the garlic and scallions and let cook for 2-3 minutes or until scallions soften.
  • Add in the taro noodles, pour in the miso sauce, toss to combine and then add in the shrimp. Cover the skillet and cook for 3-5 minutes or until tarot noodles soften and the shrimp are opaque and cooked through.
  • Prepare your plates. Fill each plate with 1 cup of pea shoots and top with even amounts of the taro and shrimp noodles. Garnish with cilantro and serve.