Orange Miso Noodle Bowls
If you're in need of a fridge and pantry clean-out recipe, these orange miso noodle bowls are it. They're packed with savory umami and tangy citrus. We topped our bowls with roasted broccoli, carrots, bell peppers, and chicken but these bowls work with whatever veggies and protein you have on hand.
PREP TIME: 10 MINS COOK TIME: 30 MINS TOTAL TIME: 40 MINS
Ingredients
- 1 medium head broccoli, cut into bite-size pieces
- 1 red bell pepper, sliced
- 1/2 cup shredded carrots
- 1 pound chicken thighs, cut into bite-sized pieces
- Olive oil
- Salt, to taste
- Pepper, to taste
- 3 tablespoons sweet chili ginger sauce
- 4 servings noodles
- 2 shallots, diced
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- 1 and 1/4 cup coconut milk
- 7 ounces orange miso sauce
- 1/3 cup water
- 4 teaspoons mushroom seasoning
- 1/4 teaspoon honey
- 2 teaspoons toasted sesame seeds
For the orange miso
- 1/4 cup olive oil
- 1/4 cup white miso
- 1 tablespoon orange zest
- 1/4 orange juice
- 1 tablespoon freshly minced ginger
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
Instructions
Preheat oven to 425° F.
In a medium mixing bowl, add broccoli, bell pepper, carrots, and chicken. Drizzle with olive oil and season with salt, pepper, and chili ginger sauce. Toss to combine. Bake for 20-25 minutes or until chicken is cooked through.
Cook noodles according to package directions.
While the noodles are cooking, in a small bowl, whisk together the orange-miso ingredients. Set aside.
In a large saucepan, heat 2 tablespoons oil. Add shallots. Fry until softened, about 2 minutes. Add garlic and cornstarch. Fry until fragrant, about 1 minute.
Add coconut milk, orange miso, water, mushroom seasoning, and honey. Simmer for about 5 minutes until slightly reduced. Season with salt and pepper, to taste.
Add the noodles to the sauce and stir to combine.
Divide noodles into bowls. Top with chicken, vegetables, and sesame seeds. Enjoy!
