Sesame Orange Noodle Bowl Recipe
I really like bowl meals, and I’m fairly certain most of you do, too. “Bowl meals” all the time has a mixture of scrumptious veggie-heavy elements that each one have various tastes, textures, and flavors – there’s one thing crunchy, one thing tender, one thing candy, one thing salty. It additionally has to have a scrumptious sauce to tug every thing collectively. It’s enjoyable to eat since you get one thing a bit of completely different in every chunk (that’s, except you’re Jack who stirs his complete bowl collectively, however I digress…). The inconvenient factor about element bowls like this noodle bowl is that by nature of them having elements, they take time to arrange. Whereas chopping and cooking uncooked plant-based elements will be time-consuming, you’ll be shocked how rapidly and simply this noodle bowl comes collectively!
The 5-ingredient sauce will get merely whisked collectively. The cabbage will get dressed proper within the serving bowls. The mushrooms and snap peas get sautéed one after one other, utilizing the identical skillet. When you prepare dinner the soba noodles, clear up the dishes (there gained’t be many), have a glass of wine, then high the bowls with the orange segments, sesame seeds, tofu (or a protein of your alternative), and the sauce. This noodle bowl is an ideal weeknight meal that’s full of taste and filled with contemporary greens.
This recipe makes two massive bowls of meals, or three medium-sized bowls. If there’s any left over, pack it up for lunch the following day.
For extra “bowl meals” concepts, take a look at this buddha bowl, this ginger rice bowl, or this watermelon poke bowl!
Sesame Orange Noodle Bowl
Writer: Jeanine Donofrio
Recipe kind: Primary dish
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons tamari
- ½ tablespoon toasted sesame oil
- (plus extra juice from the orange beneath)
- 1 medium orange
- 2 cups shredded pink cabbage
- three ounces soba noodles, cooked, drained, & rinsed* (see notice)
- Further-virgin olive oil, for drizzling
- ⅓ cup chopped scallions (about three)
- 1 cup snap peas, de-stringed and chopped
- eight ounces shiitake mushrooms, stemmed and sliced
- 7 ounces baked tofu, sliced or cooked protein of alternative**
- Sesame seeds
- Handful of contemporary herbs, cilantro or mint, non-obligatory
- Sea salt
- In a small bowl, whisk collectively the miso, rice vinegar, tamari, and sesame oil till mixed. Slice the segments from the orange, put aside, and squeeze the surplus juice from the orange into the sauce.
- Divide the pink cabbage amongst two to a few bowls. Drizzle with among the dressing and toss gently to coat. Place the cooked soba beside the cabbage within the bowls.
- In a skillet, warmth a drizzle of olive oil and add the scallions and snap peas and prepare dinner, tossing till evenly blistered however nonetheless vibrant inexperienced, for about 2 minutes. Take away and add to the bowls.
- Add extra olive oil to the pan and add the mushrooms and a pinch of salt and prepare dinner till the mushrooms are tender, about eight minutes. Divide the mushrooms among the many bowls and high with the orange segments, tofu, sesame seeds, and herbs if utilizing. Drizzle with a bit of of the remaining dressing and serve the remainder on the aspect. (Word: the dressing is barely on the salty aspect so a bit of bit goes a great distance – add it to style and save any further for salads/bowls later within the week).
**To save lots of a step on this recipe, I purchase pre-baked tofu (I just like the Wildwood model). Alternatively, you’ll be able to bake your personal tofu. Begin with extra-firm tofu, patted dry and reduce into cubes. Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the tofu with the tamari and unfold evenly onto the baking sheet. Bake for 15 to 20 minutes, or till golden brown across the edges.