When you can put together this incredible, nutrient-packed noodle bowl in less than 30 minutes, there's no need for takeout. Chewy soba noodles create the canvas for crisp stir-fried veggies and tofu, tender roasted kabocha squash, and an umami-bomb miso dressing. Chopsticks are optional but highly recommended to enjoy this fantastic meal.
Short on time? Use the Quick Version which relies on a few store-bought staples to speed up the process. If you have a little extra time to spare, jump to the From Scratch version for a completely homemade meal.
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.
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.
Add half of the vegetable broth to a skillet and saute the garlic until golden brown, about 5 minutes. Then add the entire bag of frozen vegetables, baked tofu, and remaining vegetable broth and saute for an additional 4 to 5 minutes until the vegetables are fork-tender.
To assemble the Noodle Good Bowl: 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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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