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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.
Farmers Market Sesame Miso Noodle Bowls with Garlic Chips.
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I am totally wanting these miso noodle bowls all over again.
These bowls are so gorgeous, just what I want for lunch. Love the garlic chips!
Thanks so much, Laura!
Where did you find “hot chili sesame oil?” Have a recommended brand or store?
hey sarah, i just get it at my grocery store. My favorite brand is House Of Tsang. You can also get it here on Amazon.
Of course there will be more summer harvest veg! At our house, summer harvest lasts until October, so…yeah. 🙂 This miso noodle bowl sounds so good! Such a perfect way to get all those late summer flavors into your mouth.
Go you!! 🙂
Thanks so much, Eileen!
I’ve never considered using goat cheese in an Asian inspired dish. How did you come up with such a unique combo? Udon noodles would be great for this too, they have a nice chewy and tender texture.
I really just like cheese with my noodles and goat cheese seemed like it would fit best with the asian flavors.
thank you so much, matt!
I will NEVER get sick of the summer produce Never ever ever! I wish I had a giant bowl of this right now, just stunning!
thanks nicole! hope you had a great day!
I am crushing on this recipe! Loving the flavors!
thank you so much, Sommer!
Mmmmmm….I want this for breakfast!! Love the colors.
thank Lauren! 🙂
I can never get enough of summer produce. Keep the awesomeness coming! And cheers to another fantastic recipe!
thanks so much, Katrina! 🙂
This bowl looks delicious, and the bowl that you put it in is wonderful! I love the imperfections (chips/rust). It makes it more beautiful. I have never tried miso, and I hope that I can find it!
thank you! You are so kind!
I absolutely LOVE garlic chips!! This entire bowl sounds fantastic!
thanks Laura!! the garlic chips are a new thing for me, but i am loving them!
Never heard of miso. I will have t Google it and see what it is.
Yes! Yes! I love this!!!
thank you!!
Yay for this recipe! Also, you’ve somehow managed to get me excited about squash in August…
haha! YES! 🙂 goal of the day completed!
I bought my first miso this summer too and I don’t know what took me so long! It’s so great just like this noodle bowl. I’m not tired of the summer produce yet so don’t worry about that!
awesome! thanks so much Bri! 🙂
I’ve never made anything with miso but I love all the veggies and those soba noodles so it looks like i’m going to have to go find me some miso. I love the bowl you served it in too.
thanks lisa! You have to miso at home a try, it is so easy and so good!