Divine Noodle Bowls

Don’t underestimate the sauce in these divine noodle bowls. The ingredients come together to form flavors you never saw coming, and the texture rainbow of fresh and sauteed veggies is incredible.

Do you ever find yourself going through the day and it’s just not really doing it for you?

Like, it’s not a bad day, but you’re almost getting on your own nerves, and you want to find some kind of reset button to get yourself to snap out of it?

That was me a couple of Tuesdays ago.

I don’t know what my problem was, but I finally set myself straight by deciding to make a totally awesome dinner when I got home.

I know. On a Tuesday.

The original recipe came from Pick Up Limes, but Safeway didn’t have soba noodles and I didn’t want to pay for shiitake mushrooms, and before I knew it we were singing a whole different song.

As it was, it was delicious. Toddler approved, even.

But the next time around I decided to go a little crazy on the veggies. MORE mushrooms, MORE edamame, purple cabbage, shredded carrots. Cilantro.

It’s like modern art in food form.

Is it really though? I do food, not art.

Divine Noodle Bowls

Sauce:

6 Tablespoons rice vinegar

1/2 cup tahini

6 tablespoons miso (we used red)

1/4 cup reduced-sodium soy sauce

1 tablespoon minced garlic

4 teaspoons sesame oil

4 teaspoons pure maple syrup

2 teaspoons minced ginger

Bowl Goods:

1/2 package rice noodles

1 tablespoon canola oil for cooking

20 ounces sliced mushrooms

2 1/2 cups frozen shelled edamame

2 cups shredded carrots (or julienned if you have the patience)

3 cups shredded purple cabbage

1/2 bunch cilantro, optional

1 small bunch radishes, cleaned and sliced

Green onions, optional

1-2 avocados, sliced

Toasted sesame seeds

1 box extra-firm tofu, pressed and baked, optional*

Instructions:

Wash your hands before preparing any food. No nasties allowed.

Bring water to boil in a teapot or electric kettle. Place the rice noodles in a large bowl and pour the boiling water over to cover. Set aside somewhere safe from tiny hands. Waaaay back on the counter. Leave for about 10-15 minutes, or until noodles are soft.

Meanwhile, saute the mushrooms in just a splash of oil in a large skillet over medium heat.

While the mushrooms cook, Assemble the sauce ingredients and set aside.

Add edamame and carrots to the mushrooms, and cook until the carrots are just slightly softened.

When the noodles are soft, drain off the water and return them to the bowl. Add in sauce and sauteed veggies. Mix well with tongs.

For each serving, dish up a nice heap of noodles (I love using these bowls). Top with shredded cabbage, cilantro, avocado, radishes, sesame seeds, and tofu if desired. Serve with a squeeze of lime juice if you are so moved.

*Baked tofu can be made into so many yummy dishes. Start by pressing a brick of firm or extra-firm tofu (in one of these dandy contraptions) for at least 20 minutes. Then, cut the tofu in 1/2 -inch cubes. Place on a baking sheet or air fryer rack and coat with a light spray of cooking spray. Bake or air fry (best air fryer) at 400 degrees for 20-35 minutes or until they are as crisped as you like.

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