Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
- 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
- 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.