Miso Soba Noodles with Seasonal Veggies
Source: Chef Mo, 4 ft and Up Kitchen
¼ cup sunflower seeds
3 tablespoons black sesame seeds
1 package soba noodles
3 tablespoons miso paste
1 tablespoon water
1 tablespoon sesame oil
6 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon brown sugar
3 teaspoons fresh ginger, minced
3 cloves garlic, minced
3 green onions, thinly sliced
1 bunch broccoli rabe or other seasonal veggie, chopped into 1” segments
2 carrots, washed and shaved into long strips with peeler
Preheat oven to 350 degrees F.
Bring large pot of water to boil to prepare for noodles.
Toast sunflower seeds and sesame seeds in skillet until light brown and fragrant. Remove from heat and set aside in a bowl.
Prepare the sauce for the noodles: Whisk miso paste, water, soy sauce, olive oil, sesame oil, and brown sugar in a bowl until miso paste and sugar are dissolved and sauce is smooth.
Toss broccoli in olive oil and roast in oven until tender, about 10 min
Heat olive oil in pan and sautéminced ginger, garlic, green onions, and carrots on medium low heat until softened, but not mushy.
Boil soba noodles for 4-5 minutes, or as directed on package. Drain and rinse and place noodles in serving bowl. Toss in sauce, sautéed carrot mix, roasted broccoli rabe, and garnish with toasted seeds. Enjoy.