I Need a Recipe

Weeknight • Vegetarian

Miso Tahini Noodle Bowls

These creamy, savory noodle bowls feature a delicious miso-tahini sauce and plenty of fresh veggies.

Prep
15 min
Cook
10 min
Servings
2
Level
Weeknight
Miso Tahini Noodle Bowls

Get ready for a flavor explosion! These Miso Tahini Noodle Bowls are an absolute dream for anyone who loves umami-rich, creamy, and satisfying meals. Packed with fresh vegetables and coated in a ridiculously addictive miso-tahini dressing, they're perfect for a quick, wholesome lunch or a light dinner. Best of all, they come together in a flash!

Ingredients

Yield: 2 servings

Main

  • 8 oz ramen noodles or thin spaghetti
  • 1 cup shredded carrots
  • 1 cup thinly sliced red cabbage
  • 1/2 cup shelled edamame (frozen, thawed)
  • 1/4 cup chopped roasted peanuts (for garnish)

Miso Tahini Dressing

  • 2 tbsp tahini
  • 1 tbsp white miso paste
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce (low sodium)
  • 1 tbsp maple syrup or honey
  • 1 clove garlic, minced
  • 1/2 inch fresh ginger, finely grated
  • 2-4 tbsp warm water (to thin)

Preparation

  1. Step 1

    Cook noodles according to package directions. Drain and rinse with cold water to prevent sticking, then set aside.

  2. Step 2

    While noodles cook, prepare the dressing. In a small bowl, whisk together tahini, white miso paste, rice vinegar, soy sauce, maple syrup (or honey), minced garlic, and grated ginger. Slowly add warm water, 1 tablespoon at a time, whisking until the dressing is smooth and reaches your desired consistency (it should be pourable but still creamy).

  3. Step 3

    In a large bowl, combine the cooked and cooled noodles, shredded carrots, sliced red cabbage, and thawed edamame.

  4. Step 4

    Pour the miso tahini dressing over the noodle and vegetable mixture. Toss gently until everything is evenly coated.

  5. Step 5

    Divide into bowls and garnish with chopped roasted peanuts. Serve immediately, or chill for a refreshing meal.

Tips

  • Add cooked chicken, tofu, or shrimp for extra protein.
  • Feel free to experiment with other quick-cooking veggies like bell peppers, cucumber, or spinach.
  • Make a double batch of the dressing and store it in the fridge for easy meal prep throughout the week.

More recipes you'll love

Creamy Tomato Chickpea Curry
Weeknight•35 min
Creamy Tomato Chickpea Curry

A rich and fragrant vegetarian curry packed with chickpeas and tomatoes in a luscious, spiced coconut sauce.

Black Bean and Corn Quesadillas
Easy•20 min
Black Bean and Corn Quesadillas

Flavorful black beans and sweet corn are layered with melty cheese in crispy tortillas for a quick, satisfying meal.