Step 1

Make the Miso Sauce: Add all sauce ingredients to a medium bowl. Stir until smooth. Set aside.

Step 2

Cook the Noodles: Prepare noodles according to package directions. Once tender, drain and set aside.

Step 3

Cook Tofu or Tempeh (Optional): If using tempeh or tofu, heat 1 tbsp oil in a large pan, over medium-high heat. When the pan is hot, add the tempeh or tofu cubes. Cook for 6-8 min, breaking apart into smaller pieces, until golden-brown.  Remove the pan from the heat, then drizzle over 1 tbsp tamari. Toss to combine. Transfer to a plate and set aside.

Step 4

Stir Fry the Veggies: Heat 2 tsp oil over medium-high heat.  Add the mushrooms, cabbage and onions. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until tender. Add green onions, reserving some for serving. Cook for another 2-3 min, stirring often, until tender-crisp.

Step 5

To the pan, add drained noodles and miso sauce.  Cook for 1-2 min, tossing gently, to coat noodles in sauce.

Step 6

For Serving: Divide noodles between bowls.  Top with tempeh (if using), green onions, sesame seeds and toasted nori. Drizzle more chili-garlic sauce over top, if desired.