loveandlemons4.8
Sesame Noodle Bowl
This noodle bowl recipe is one of my favorite easy lunches - feel free to pre-dress the noodles and cabbage and pack it ahead. It keeps well for a few days in the fridge.
👥 3 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●pan
📝 Preparation Steps
1
Make the dressing: In a small bowl, whisk together the miso, rice vinegar, tamari, and sesame oil until combined. Slice the segments from the orange, set aside, and squeeze the excess juice from the orange into the sauce.
rice vinegar2 tablespoons(plus excess juice from the orange below)tamari2 tablespoonsmedium orange1
2
Make the bowls: Divide the red cabbage among two to three bowls. Drizzle with some of the dressing and toss gently to coat. Place the cooked soba beside the cabbage in the bowls.
(plus excess juice from the orange below)shredded red cabbage2 cups
3
In a skillet, heat a drizzle of olive oil and add the scallions and snap peas and cook, tossing until lightly blistered but still vibrant green, for about ⏱️ 2 minutes. Remove and add to the bowls.
(plus excess juice from the orange below)snap peas, de-stringed and chopped1 cup
4
Add more olive oil to the pan and add the mushrooms and a pinch of salt and cook until the mushrooms are tender, about ⏱️ 8 minutes. Divide the mushrooms among the bowls and top with the orange segments, tofu, sesame seeds, and herbs if using. Drizzle with a little of the remaining dressing and serve the rest on the side. (Note: the dressing is slightly on the salty side so a little bit goes a long way - add it to taste and save any extra for salads/bowls later in the week).
(plus excess juice from the orange below)medium orange1Sesame seeds
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