Monday, February 29, 2016

This is an easy dinner salad recipe to enjoy during the busy work week. It was easy to assemble and I had the ingredients on hand. I changed it around a bit as you will see below. Next time I think I will ribbon some zucchini and slightly saute to add to this dish. 

Noodle Bowl

2 Cups Cooked Brown Rice Noodles
1 Large Carrot, peeled into noodles
1 Cup Kale, finely chopped
½ Avocado
Black Sesame Seeds

Miso Ginger Glaze

2 Tsp Miso Paste
2 Tsp Maple Syrup
Juice from 1 Lime
1 Tbs Tamari
1 Garlic Clove, peeled
1 Tsp - Sized Chunk Fresh Ginger
½ Tsp Sriracha


Noodle Bowl

Cook brown rice noodles according to directions. When done cooking, strain the noodles and set aside for later.
Next, prep the veggies. Make carrot noodles by using a spiralizer, vegetable peeler, or even a cheese grater.
Finely chop 1 cup of kale, and set aside.

Miso Ginger Glaze

To make the glaze, combine all ingredients into a high speed blender and mix until smooth and creamy. If the glaze is too watery, add a little bit of miso and maple syrup to thicken. If the glaze is too thick, add water in small increments to thin.


In a large bowl, mix brown rice noodles, carrot noodles, and kale with the glaze, until everything is evenly coated. Serve in bowls with avocado slices, topped with black sesame seeds.

Note - the original recipe called for soba noodles, but brown rice noodles are my favorite! However, I bet soba noodles would still be amazing.

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