Serves 4
25 min
Farmers Market Sesame Miso Noodle Bowls with Garlic Chips
Recipe GLPR04f9c7d0ffbe56
A vibrant, vegetarian noodle bowl loaded with fresh farmers market vegetables, topped with crispy garlic chips and creamy goat cheese. Delicate soba noodles and spiralized zucchini are tossed in a silky miso-sesame dressing with ginger, lime, and a touch of heat from chili oil. Fresh herbs and sesame seeds finish this colorful, satisfying meal.
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Ingredients
1 head garlic, cloves sliced thin
1/4 cup sesame oil
2 rounded tablespoons white miso
2 tablespoons hot chili sesame oil
1 tablespoon reduced sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh ginger, grated
1 lime, juiced
2 tablespoons toasted sesame seeds, plus more for serving
2 tablespoons fresh basil, plus more for topping
1 (12 ounce) package soba noodles
2 zucchini or summer squash, spiralized
4-5 mini bell peppers, sliced
1 cup cherry tomatoes, halved
4 green onions, chopped
4 ounces goat cheese, crumbled
Salt, to taste
Directions
Heat the sesame oil in a skillet over medium heat. Add the thinly sliced garlic cloves and cook gently, stirring occasionally, until they turn golden brown, about 3-4 minutes. Watch closely as the garlic can brown quickly. Using a fork, transfer the crispy garlic chips to a paper towel-lined plate and sprinkle lightly with salt. Set aside. Turn off the heat but leave the skillet on the stove.
To the warm oil in the skillet, add the white miso, hot chili sesame oil, soy sauce, rice vinegar, grated ginger, and fresh lime juice. Whisk until the miso dissolves and the mixture becomes a smooth, combined paste. Stir in the toasted sesame seeds and fresh basil. Set the dressing aside.
Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package directions, being careful not to overcook—they typically cook in less than 3 minutes. Drain the noodles well when ready.
While the water comes to a boil, use a spiralizer to create long, thin strands from the zucchini and summer squash. Set aside.
Place the skillet with the miso dressing back on medium heat. Add the drained soba noodles and spiralized squash to the skillet. Toss everything together with the dressing and cook for about 2 minutes, stirring gently, until the noodles and squash are warmed through. Remove from heat.
Divide the dressed noodle mixture evenly among four bowls or plates.
Top each bowl with the sliced mini bell peppers, halved cherry tomatoes, and chopped green onions. Sprinkle with the crumbled goat cheese and additional sesame seeds.
Crown each bowl with the crispy garlic chips and finish with a few fresh basil leaves if desired. Serve immediately and enjoy.
