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Rice Noodles with Creamy Miso Peanut Sauce and Mushrooms
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If you’re looking for a quick feel-good meal, look no further: rice noodles with miso peanut sauce and mushrooms are hearty, deliciously creamy - and ready in a blink.
The preparation time depends mainly on how quickly you can chop the mushrooms and how long the noodles need to cook - if you don’t dawdle, you’ll be done in 15 minutes!
Very generous spoonfuls of peanut butter are essential for success, as they give the sauce its creaminess, as does half a lime, which gives a great freshness. It is even better if you add lime zest to the sauce.
If you like it a little saltier, just add a dash of soy sauce. A few roasted nuts also go very well with the sauce.
The recipe is based on one from “Deliciously Ella” that used to be on their website, but has since disappeared and can only be found on YouTube. Such a simple and great dish!
Recipe #
Rice Noodles with Creamy Miso Peanut Sauce and Mushrooms
15 minutes
2 portions
Ingredients #
- 250 g mushrooms
- 1 large spring onion
- 200 g rice noodles
- 2 tablespoon oil + 1 tablespoon sesame oil
- 200 g coconut milk
- 2 teaspoon creamy peanut butter or almond butter
- 1 teaspoon miso paste
- 1/2 lime
- 1 pinch of cayenne pepper
- 1 pinch of salt
- 1 pinch of pepper
- 1 teaspoon sesame seeds to serve
Directions #
- Wash and slice the mushrooms and spring onions.
- Cook the rice noodles according to the packet instructions. If they are ready quicker than the mushrooms, drain and keep warm.
- Fry the mushrooms in the oil in a frying pan. When they are brown, add the sesame oil - it makes the mushrooms more aromatic. Add the coconut milk and two (big!) teaspoons of peanut butter or almond butter to the pan. Stir briefly to see how creamy the sauce is. Squeeze half the lime and stir into the sauce with a little cayenne pepper and the miso paste. Season to taste with salt and pepper.
- When the noodles are cooked, add them to the sauce together with the spring onion and mix briefly. When serving, sprinkle each plate with sesame seeds.
Carbon Footprint #
In total, two portions of rice noodles with creamy miso peanut sauce have an estimated carbon footprint of 1517 g.
This ranks it number 25 out of 53 recipes published on the blog so far in terms of estimated carbon footprint.
The estimated emissions are therefore still slightly better than the average of the recipes.Looking at the individual ingredients, the rice noodles stand out, accounting for just under a quarter of the weight of the ingredients, but about half of the carbon footprint of the dish. This is largely due to the rice itself: Traditional cultivation in rice terraces releases a relatively large amount of methane from the soil (source). The climate impact of methane is much greater than that of CO2, especially in the short term. Also, because rice is a staple food for many people around the world, it is important to find other ways of growing rice that are less damaging to the planet.
| ingredient | carbon footprint per kg | carbon footprint (in g) for 2 servings | % of ingredients | % of CO2 emissions |
|---|---|---|---|---|
| Mushrooms | 1.3 | 325 | 30% | 21% |
| Spring onion | 0.7 | 70 | 12% | 5% |
| Rice noodles | 3.7 | 744 | 24% | 49% |
| Oil | 3.3 | 66 | 2% | 4% |
| Sesame oil | 2.0 | 20 | 1% | 1% |
| Coconut milk | 0.5 | 104 | 24% | 7% |
| Peanut butter | 2.0 | 40 | 2% | 3% |
| Miso paste | 1.0 | 8 | 1% | 1% |
| Lime | 1.9 | 57 | 4% | 4% |
| Cayenne pepper | 1.1 | 1 | 0% | 0% |
| Salt | 0.7 | 1 | 0% | 0% |
| Pepper | 1.2 | 1 | 0% | 0% |
| Sesame | 6.1 | 18 | 0% | 1% |
| Cooking sauce | 19 | 1% | ||
| Cooking pasta | 42 | 3% |
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