I mean, wow.
Late summer is getting better and better.
First of all, I’m really hoping you guys are not getting sick of seeing all this end of summer produce because believe it or not there is still more to come. I feel like I am on a roll with all the garden veggies, it’s a little crazy. Maybe I am trying to get them all in now because once September rolls around I tend to get infatuated with all things greasy, carby and cheesy. Meaning, football food.
Or more likely a mix, since I love fall foods more than anything. Apples, pumpkin, butternut squash, brussel sprouts, pomegranates? So excited – bring it on!
But at the moment, I am still in summer mode. Clearly that is a good thing because the farmers markets and even the grocery stores seem to be packed to the brim with color. It’s pretty amazing and I am honestly just trying to get it all in – before it’s all gone.
Ok, as for my second of all?
Miso!! Oh my gosh. You guys. This was my first time using miso, actually, it was my first time even having miso. Why-oh-why have I never had miso before? Well, I do not know, but I have been missing out. I am now so excited to make some homemade miso soup this fall. I can finally understand what all the talk is about. Actually, I’m pretty excited to make anything with miso. All of the sudden, the miso ideas are flowing. It’s gonna be a good thing.
Aside from the delicious sesame miso dressing these noodles are studded with all kinds of summer goodness. I did make the base with soba noodles. Once again, because of the carbs. You can’t live without carbs, you know? But the rest is pretty much all farmers market produce. There is zucchini, summer squash, tomatoes, those cute mini baby bell peppers, green onions and loads of fresh basil. It’s kind of bowl of perfection with a little bit of everything.
There is nothing not to love.
Plus, it’s simple and on the table in less than twenty-five minutes. I like to serve it warm. but you could totally take this with you for lunch the next day and eat it cold. Either way, it is going to be good.
Oh, and the garlic chips?!? Well, mine sort of look lame since my garlic was getting old and I seemed to have the tiniest cloves ever, but they still tasted a freaking mazing. It’s fried garlic with salt. Again, what’s not to love there? Well, assuming you like garlic… and vegetables.
- Garlic Chips + Sesame Miso Dressing
- 1 head garlic, skin removed and cloves sliced thin
- 1/4 cup sesame oil
- salt, to taste
- 2 rounded tablespoons white miso
- 2 tablespoons hot chili sesame oil
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 lime, juiced
- 2 tablespoons toasted sesame seeds (black or white), plus more for serving
- 2 tablespoons fresh basil (or cilantro), plus more for topping
- Noodles + Veg
- 1 (12 ounce) package soba noodles (or swap with angel hair or spaghetti)
- 2 zucchini and or summer squash (I used one of each)
- 1 cup (or more) cherry tomatoes, halved
- 4-5 mini bell peppers, sliced
- 4 green onions, chopped
- 4 ounces goat cheese, crumbled (optional, but umm, soo good!)
Place the very thinly sliced garlic in a skillet with the sesame oil. Place over medium heat and gently fry, stirring occasionally, until the garlic is golden brown. Watch it close, it cooks fast! Using a fork, remove from the hot oil to a paper towel lined plate. Toss with salt and set aside.
Turn the heat off the skillet, but leave it on the stove. To the warm oil add the miso, hot chili sesame oil, soy sauce, rice vinegar, ginger and lime juice. Whisk until smooth and combined. The miso may seem thick at first, but it should dissolve into a smooth paste. Stir in the sesame seeds and basil.
Bring a large pot of salted water to a boil. Cook the soba noodles according to package directions, but be careful not to overcook. They cook in less than 3 minutes, so do not forget about them! Drain the noodles.
While the water is coming to a boil, use a spiralizer to spiralize the zucchini + summer squash.*
Add the drained soba noodles and the spiralzed squash to the skillet with the miso dressing. Turn the heat back on to medium and toss the noodles + squash with the dressing. Cook 2 minutes or until just warmed through. Remove from the heat.
Divide the noodles among plates or bowls. Top with tomatoes, peppers and green onions. Sprinkle with goat cheese and toasted sesame seeds. Add the garlic chips on top and if desired garnish with fresh basil. eat!
*If you do not have a spiralizer just thinly slice the zucchini into matchsticks.
**The pasta can be eaten warm or cold, but I always prefer warm foods. If you are going to serve this cold do not heat the pasta on the stove at all, just toss with the miso dressing, add the veggies and store in the fridge. Top with goat cheese, sesame seeds and garlic chips right before serving.
***If you like your noodles extra saucy, I recommend doubling the miso dressing.
I am totally wanting these miso noodle bowls all over again.
If you make this recipe, be sure to tag your photo #halfbakedharvest.