noodles with miso tahini sauce

This recipe features hearty buckwheat or udon noodles, Asian style noodles that offer a nice change of pace from regular semolina pasts. Use whatever random mixed vegetables you might have around and drown it in this creamy sauce to make a fast, wholesome meal- something that I eat at least once a week as my favorite bowl food!

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Noodles with Miso-Tahini Sauce

  • 1 eight oz package soba or udon (pictured) noodles
  • 2 Tablespoons peanut oil
  • ½ cup sliced onion
  • 4 fresh shitake mushrooms
  • 1 cup sliced red cabbage
  • 1 cup fresh spinach
  • 1 cup shredded carrots

Miso-Tahini Dressing

  • ¼ cup tahini
  • 2 Tablespoons fresh-squeezed lemon juice
  • 2 Tablespoons miso
  • dash of honey
  • 2 Tablespoons water (more to taste)
  1. Cook the noodles according to instructions on package. Drain, rinse with cool water, and set aside.
  2. In a large skillet, heat peanut oil until hot, then add onions. Sauté until translucent.
  3. Add mushrooms, peppers, and carrots to the pan. Cook for 5-10 more minutes. Add to cooked noodles.
  4. Mix all dressing ingredients in a small bowl until very smooth and pourable. Add more water for taste.  Pour over vegetables and noodles and toss to combine.

Yield: 2-4 servings noodles and about ½ cup dressing

*Some of you might have seen this post as Soba Noodles with Miso Tahini, but I changed it this morning when I realized that most of my posts from the past week didn’t have photos! This is the photo I have, but I had to change the name of the post to include udon noodles, which are pictured above*

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