I'm always looking for a quick-vegetable-loaded-kid-friendly-weeknight meal. Vegetable Fried Rice has been a family (and fridge purging) favorite around here. But I think I've come across a dish that has taken its place.
Inspired by The Kitchn's Miso-Roasted Asparagus Soba Noodle Salad, this noodle bowl has it all. Amazing layers of flavors, textures and it only takes less than 30-minutes to whip up. I serve this warm, but this would be great as a cold salad too. I add hard-boiled eggs for extra protein, making them ahead of time in my new favorite kitchen appliance (hint: fell in love with it in an instant). This is a great clean-out-your-fridge recipe, roasting vegetables that are near their end. But feel free to substitute your favorite veggies.
Miso-Roasted Vegetable Soba Noodle Bowl
Adapted from The Kitchn
INGREDIENTS
1/4 roasted sunflower seeds
3 tablespoons toasted sesame seeds
8 oz package of soba noodles
2 tablespoons red miso
1 tablespoon hot water
1 tablespoon sesame oil
5 tablespoons extra virgin olive oil
2 tablespoons low-sodium soy sauce
1 tablespoon minced fresh ginger
1/2 pound fresh shiitake mushrooms, stemmed and thinly sliced
1/2 pound green beans, trimmed
1/2 pound carrots, peeled and sliced into match sticks
2 cloves garlic, peeled and chopped
3 green onions, thinly sliced
Kosher salt, to season
DIRECTIONS
- Preheat over to 375 degrees F.
- Bring a pot of water to boil and cook the noodles according to the package and drain.
- In a small bowl, whisk together miso, water, sesame oil, 3 tablespoons of olive oil, soy sauce, brown sugar and ginger.
- Heat remaining olive oil in skillet over medium-high heat and saute garlic and shiitakes until the mushrooms are just tender (about 5 minutes). Set aside.
- Place green beans and carrots on a baking sheet and toss with 3 tablespoons of miso mixture to coat. Roast for 8-12 minutes, or until vegetables are soft enough to pierce with a fork.
- When finished roasting remove from the oven. Toss with remaining miso sauce and soba noodles. Fold in green onions and cooked mushrooms. Season with salt and top with sesame seeds and sunflower seeds. Serve with hard or soft boiled eggs if you prefer.
