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Noodle GoodBowl Scratch123

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

Roasted Kabocha Squash
 ½ small kabocha squash, halved, seeded, sliced into thin lengthwise strips
 2 tsp toasted sesame oil
 1 tbsp Szechuan spice mix or smoked paprika
 1 tsp sea salt
Miso Dressing
 2 tbsp plus 2 teaspoons rice vinegar
 2 tbsp mirin
 2 tsp olive or avocado oil
 1 tbsp fresh tangerine or orange juice
 1 ½ tbsp finely diced carrot
 1 tbsp sweet white miso paste
 1 ½ tbsp peeled and grated ginger root
 1 tsp peeled and grated turmeric root or 1/2 teaspoon turmeric powder
 ½ tsp toasted sesame oil
 1 pinch sea salt
Noodles
 2 bricks Pad Thai or ramen noodles
 4 cups filtered water
Vegetables
 ½ cup sugar snap peas
 ½ cup carrot, peeled and chopped
 1 cup bok choy, chiffonaded
 ¼ cup plus 2 tablespoons low-sodium vegetable broth
 2 cloves garlic, minced
 ½ block store-bought savory baked tofu, cubed
 1 tbsp green onion, cut thin on a bias, reserved
 2 pinches of black sesame seeds, reserved
 6 bok choy leaves, reserved
Roasted Kabocha Squash
1

Preheat oven to 400 degrees Fahrenheit. Slice a medium kabocha in half and de-seed it by scooping out seeds with a kitchen spoon. Cut the squash vertically, making thin rounds, about ¼ to ½ inch thick. Cut the rounds in half diagonally, creating crescent shaped pieces. Place the pieces on a large metal baking sheet and toss with oil, Szechuan seasoning and salt to ensure all pieces are evenly coated. Place in the oven and roast for 20 to 25 minutes, flipping with tongs halfway through.

Miso Dressing
2

Place all dressing ingredients in a blender and blend on high speed for 30 seconds until the dressing is very smooth and creamy. Set aside.

Noodles
3

Bring 4 cups of filtered water to a rolling boil in a large stock pot. Place noodles in the boiling water and use a large wooden kitchen fork to break them apart. Cook them for 4-6 minutes until full separated and al dente. Drain the noodles, rinse with cool water and set aside.

Vegetables
4

Add half of the vegetable broth to a skillet and saute the garlic until golden brown, about 5 minutes. Then add the snap peas, chopped carrot, bok choy, baked tofu and remaining vegetable broth and saute for an additional 6 to 7 minutes until the snap peas are fork-tender.

To assemble the Noodle GoodBowl: Plate the finished recipe in a wide, shallow bowl starting with a handful of ramen as the base. Then add the vegetables and drizzle with the dressing to taste. Place 2 slices of kabocha squash on top and garnish with green onion, black sesame seeds and reserved bok choy leaves.

Nutrition Facts

Servings 1


Amount Per Serving
Calories 310
% Daily Value *
Total Fat 11g17%

Saturated Fat 2g10%
Cholesterol 0mg
Sodium 750mg32%
Potassium 360mg11%
Total Carbohydrate 39g13%

Dietary Fiber 4.6g19%
Sugars 7.2g
Protein 14.1g29%

Calcium 25%
Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.