Sesame Noodle Bowl
Ingredients
Dressing/Sauce
-
2
tablespoons
white miso paste
-
2
tablespoons
rice vinegar
-
2
tablespoons
tamari
-
½
tablespoon
toasted sesame oil
Bowls
-
1
medium
orange
-
2
cups
shredded red cabbage
-
3
ounces
soba noodles, cooked, drained, & rinsed
-
⅓
cup
chopped scallions
-
1
cup
snap peas, de-stringed and chopped
-
8
ounces
shiitake mushrooms, stemmed and sliced
-
7
ounces
baked tofu, sliced
-
to taste
sea salt
-
to taste
sesame seeds
-
handful
fresh herbs (cilantro or mint), optional
Instructions
- Whisk together the miso, rice vinegar, tamari, and sesame oil to make the dressing.
- Slice the segments from the orange and squeeze the juice into the sauce.
- Divide the shredded red cabbage among two to three bowls and drizzle with some dressing.
- Place the cooked soba noodles beside the cabbage in the bowls.
- In a skillet, heat olive oil and sauté the scallions and snap peas until lightly blistered.
- Remove the snap peas and add more olive oil to the pan, then sauté the mushrooms until tender.
- Divide the mushrooms among the bowls and top with orange segments, tofu, sesame seeds, and herbs.
- Drizzle with remaining dressing and serve.
Nutrition Facts (estimated)
Servings
2 to 3
Calories
350
Total fat
12g
Total carbohydrates
45g
Total protein
15g
Sodium
800mg
Cholesterol
0mg
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