9/27

Miso Soba Zoodles

Comfort Foods, Food, Healthy, Meal Ideas, Pasta, Weekday Approved
By Emma Chapman

Miso Soba Zoodles (via abeautifulmess.com) Some nights I take time to make a really special meal. But, on an average weekend, I’m looking for something quick, easy, delicious, and heavy on the vegetables. 🙂 This recipe totally fits the bill. I especially love cooking with soba (buckwheat) noodles now and again as they aren’t something we make all the time, so it’s a fun variation. If you can’t have buckwheat or can’t find them at your store, you could substitute whole wheat linguine or spaghetti instead.

Miso Soba Zoodles (via abeautifulmess.com)Miso Soba Zoodles, serves two as a light meal (see notes)

1 small package of soba noodles (3.5 oz)
1 zucchini
1 red or orange bell pepper
2 cloves of garlic
2 teaspoons sesame oil
2 tablespoons soy sauce
1 heaping tablespoon miso paste (White, or sometimes labeled Shiro)
1 teaspoon honey
2 green onions
1 teaspoon sesame seeds

Use a spiralizer to create zoodles from your zucchini. If you don’t have a spiralizer, you could simply cut off the top and bottom and cut into thin matchsticks. Remove the inside seeds and veins from the bell pepper and slice into thin matchsticks.

How to cook soba noodlesBoil some water in a pot, enough so the noodles will have plenty of room to move around once they soften. Once boiling, add the soba noodles and cook for 7-8 minutes.

Meanwhile, cook the bell pepper in the sesame oil for 5-6 minutes. In a small bowl, stir together the soy sauce, miso, honey, and garlic. Set this aside until you need it.

Healthy 30 minute dinnersOnce the noodles are cooked, drain well. Add these to the pan with cooking bell pepper along with the zoodles. Pour the sauce over everything and cook, tossing well, for another 2 minutes. Then remove to two plates and top with the green onion and sesame seeds.

Miso Soba Zoodles (via abeautifulmess.com) Notes:

-If you want to add some protein or make this a more substantial meal, you could add a soft boiled egg to the top before serving. Or if runny yolks freak you out, then maybe some baked tofu or cooked shrimp?

-The zucchini pictured here was a little on the small side (6.5 oz). I would recommend using a larger one, but this is what I had on hand the day I photographed this. So I figured why waste it. But if your zucchini is on the small side, you might consider using two.

-You can substitute brown sugar for the honey if you like.

Easy, delicious dinners—that’s what I love during the week! Try this one sometime soon. xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions. 

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