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!
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
- ¼ cup tahini
- 2 Tablespoons fresh-squeezed lemon juice
- 2 Tablespoons miso
- dash of honey
- 2 Tablespoons water (more to taste)
- Cook the noodles according to instructions on package. Drain, rinse with cool water, and set aside.
- In a large skillet, heat peanut oil until hot, then add onions. Sauté until translucent.
- Add mushrooms, peppers, and carrots to the pan. Cook for 5-10 more minutes. Add to cooked noodles.
- 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*