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

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 25 minutes

Servings: 2



  • 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


  1. 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.
  2. 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.
  3. Season the shrimp with salt and pepper and set aside.
  4. 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.
  5. 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.
  6. 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.