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I mean, wow.

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips | halfbakedharvest.com @hbharvest

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!

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips | halfbakedharvest.com @hbharvest

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips | halfbakedharvest.com @hbharvest

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.

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips | halfbakedharvest.com @hbharvest

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips | halfbakedharvest.com @hbharvest

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.

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips | halfbakedharvest.com @hbharvest

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips | halfbakedharvest.com @hbharvest

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.

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips | halfbakedharvest.com @hbharvest

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips | halfbakedharvest.com @hbharvest

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.

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips | halfbakedharvest.com @hbharvest

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips | halfbakedharvest.com @hbharvest

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips.

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 Servings
Calories Per Serving: 244 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Garlic Chips + Sesame Miso Dressing

  • 1 cloves head garlic skin removed and sliced thin
  • 1/4 cup sesame oil
  • salt to taste
  • 2 tablespoons rounded 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 plus more for serving, black or white
  • 2 tablespoons fresh basil plus more for topping, or cilantro

Noodles + Veg

  • 1 ounce package soba noodles 12, or swap with angel hair or spaghetti
  • 2 zucchini and or summer squash I used one of each
  • 1 cup cherry tomatoes halved, or more
  • 4-5 mini bell peppers sliced
  • 4 green onions chopped
  • 4 ounces goat cheese crumbled (optional, but umm, soo good!)

Instructions

  • 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!

Notes

*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.

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips | halfbakedharvest.com @hbharvest

I am totally wanting these miso noodle bowls all over again.

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Comments

  1. 5 stars
    snow is flying here in montreal, but there is a farmer’s market nearby so i pretended it was summer and went ahead and made this. i really needed some colour! loved it. amazing recipe! thanks a million for your inventiveness.

  2. I found this recipe on Pinterest. I just bought Miso for an eggplant dish so this instantly caught my eye. My daughter and I made this dish. It is amazing! We didn’t have the hot sesame oil so I used the toasted sesame oil and added some chili flakes. The next time I made it I reduced the oil that you fry the garlic chips in to 2 tablespoons. Then for the rest of the sauce I added one tablespoon Sriracha sauce and one tablespoon of the toasted sesame oil. It worked! I love this recipe. Thank you so much for publishing it.

  3. This looks so fresh and delicious. And I absolutely love miso, although I haven’t cooked with it in a loooong time. This is totally inspiring me. MmmMmmm!

  4. So, i’ve been on a Tiegan week– i am making everything from your site, and this dish has started it. This is absolutely my FAVORITE soba that i have tried.. so many fravors, so fresh and outstanding.. and i forgot to put goat cheese. Now i have to repeat it again this weekend and i think i am going to be on repeate mode for a while. This dish is perfection, everything i love!!

  5. Miso is an absolute favorite at our house, especially with my husband. (He’s half Japanese.) Can’t wait to give your version a try.

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