Miso Ginger Noodle Bowl with Sweet Potato, Avocado and Mushrooms
There’s something comforting about eating a colorful dinner from a bowl, and it’s even more satisfying when the meal comes together quickly. To streamline prep, we teamed up with Flower Child, the fast-casual restaurant renowned for serving nutritious and delicious meals, to create the Miso Ginger Vinaigrette that is the key ingredient in this colorful noodle bowl.
Ingredients
- 4 oz. (125 g) soba noodles
- 1/2 sweet potato (about 3 oz./90 g), peeled, halved lengthwise, and sliced into 1/2-inch (12-mm) half-moons
- 3 Tbs. canola oil
- 3 garlic cloves, thinly sliced
- 1/2 cup (2 oz./60 g) thinly sliced shiitake mushrooms
- 1/4 cup (2 fl. oz./60 ml) Flower Child Miso Ginger Vinaigrette, plus more for drizzling
- 3 butter lettuce leaves
- 1/2 cucumber, thinly sliced
- 1/2 avocado, pitted, peeled and sliced
Directions
Cook the soba noodles according to the packaging instructions, then drain and let cool slightly.
Meanwhile, bring a saucepan of salted water to a boil over high heat. Add the sweet potato and cook until easily pierced with a fork, 10 to 12 minutes. Drain and set aside.
In a fry pan over medium heat, warm the oil. Add the garlic and cook, stirring frequently, until golden brown and crisp, about 2 minutes; reduce the heat if the slices start to burn. Transfer the garlic chips to a paper towel–lined plate. Immediately add the mushrooms to the pan and cook, stirring occasionally, until tender and slightly caramelized, about 5 minutes.
In a bowl, toss the soba noodles with the vinaigrette. Transfer to a serving bowl and top with the lettuce, cucumber, sweet potato, mushrooms and avocado. Sprinkle with the garlic chips, drizzle with more vinaigrette as desired and serve. Serves 1.
Williams Sonoma Test Kitchen