Farmers Market Sesame Miso Noodle Bowls with Garlic Chips

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips requires about 25 minutes from start to finish. One serving contains 663 calories, 23g of protein, and 30g of fat. This lacto ovo vegetarian recipe serves 4 and costs $4.28 per serving. If you have garlic, summer squash, soba noodles, and a few other ingredients on hand, you can make it. 708 people found this recipe to be scrumptious and satisfying. It is brought to you by Half Baked Harvest. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is tremendous. Try Farmers Market Breakfast Bowls, Farmers Market Roasted Tomato Pasta with Garlic Breadcrumbs, and Cucumber Mango Miso Noodle Bowls for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the very thinly sliced garlic in a skillet with the sesame oil. Place over medium heat and gently fry, stirring occasionally, until the garlic is golden brown. Watch it close, it cooks fast! Using a fork, remove from the hot oil to a paper towel lined plate. Toss with salt and set aside.Turn the heat off the skillet, but leave it on the stove. To the warm oil add the miso, hot chili sesame oil, soy sauce, rice vinegar, ginger and lime juice. Whisk until smooth and combined. The miso may seem thick at first, but it should dissolve into a smooth paste. Stir in the sesame seeds and basil. Bring a large pot of salted water to a boil. Cook the soba noodles according to package directions, but be careful not to overcook. They cook in less than 3 minutes, so do not forget about them! Drain the noodles.While the water is coming to a boil, use a spiralizer to spiralize the zucchini + summer squash.*Add the drained soba noodles and the spiralzed squash to the skillet with the miso dressing. Turn the heat back on to medium and toss the noodles + squash with the dressing. Cook 2 minutes or until just warmed through. Remove from the heat.Divide the noodles among plates or bowls. Top with tomatoes, peppers and green onions. Sprinkle with goat cheese and toasted sesame seeds. Add the garlic chips on top and if desired garnish with fresh basil. eat!

 

Step by step:

1. Place the very thinly sliced garlic in a skillet with the sesame oil.

2. Place over medium heat and gently fry, stirring occasionally, until the garlic is golden brown. Watch it close, it cooks fast! Using a fork, remove from the hot oil to a paper towel lined plate. Toss with salt and set aside.Turn the heat off the skillet, but leave it on the stove. To the warm oil add the miso, hot chili sesame oil, soy sauce, rice vinegar, ginger and lime juice.

3. Whisk until smooth and combined. The miso may seem thick at first, but it should dissolve into a smooth paste. Stir in the sesame seeds and basil. Bring a large pot of salted water to a boil. Cook the soba noodles according to package directions, but be careful not to overcook. They cook in less than 3 minutes, so do not forget about them!

4. Drain the noodles.While the water is coming to a boil, use a spiralizer to spiralize the zucchini + summer squash.*

5. Add the drained soba noodles and the spiralzed squash to the skillet with the miso dressing. Turn the heat back on to medium and toss the noodles + squash with the dressing. Cook 2 minutes or until just warmed through.

6. Remove from the heat.Divide the noodles among plates or bowls. Top with tomatoes, peppers and green onions. Sprinkle with goat cheese and toasted sesame seeds.

7. Add the garlic chips on top and if desired garnish with fresh basil. eat!

Nutrition Information:

covered percent of daily need