Creamy Garlic + Miso Noodle Bowl

First Monday of the new year and that means it's time to really put our dreams and hopes for 2016 into action. This "pasta" dish is so light and so healthy; it's the perfect dish to accompany the rest of your healthy-new-you recipe folder.

I don't know about you, but I LOVE creamy noodle dishes. And I LOVE Thai food: miso, tamari, seaweed, rice, sesame seeds, garlic and noodles. Mmmmmmm. I can't get enough of it. This dish has a tofu based creamy sauce. It's nut free, dairy free, gluten free and meat free. Yay for all the frees.  

It is a creamy pasta that you won't feel guilty devouring. 

The sauce takes the longest and it makes enough to do this recipe twice or you can use the sauce as a marinade for another healthy, dairy-free dish this week.  

The noodles take only 3 minutes in boiling water. And you can have fun with the veggies. Use whatever is in season and whatever is your favorite. I stir fried mine with tamari and coconut oil. 

Garlic + Miso Noodle Bowl

Serves 4

Sauce Ingredients

1/8 cup miso paste

1/2 box soft tofu {about 7 ounces}

1/8 cup toasted sesame oil

1/8 cup tamari (or soy sauce. Tamari is a gluten-free soy sauce)

1 tsp bouillon paste

1 Tbls whipped garlic {you can substitute 1 clove minced if you don't have it}

2 Tbls sriracha or hot sauce of choice

2 Tbls honey or agave or maple syrup + more if you like it sweeter

1/8 cup unseasoned rice vinegar {if you only have seasoned kind, use less honey}

Sauce Instructions

Place all ingredients into a high speed blender. Blend on medium and then high until very creamy and thoroughly blended. Set aside. 

Veggie stir fry + Noodle Ingredients

1 head broccoli, chopped up into pieces, large stem removed

1/2 cup red peppers, thinly chopped {I used mini sweet peppers in my dish}

1/4 cup onion, chopped thin {optional}

1 Tbls coconut oil or sesame oil for cooking

2 Tbls tamari

1 box thin rice noodles 

green onion, for garnish

toasted sesame seeds, for garnish

Veggie + Noodle Instructions

1. Bring a medium sized pot of water to a boil. 

2. While waiting, in a skillet on medium to low heat coconut oil or sesame oil.

3. Add chopped/sliced veggies. Cook for about 1 minute.

4. Add tamari. Keep cooking and toss every minute until veggies are not raw anymore and a tad wilted looking. About 5 minutes. You don't want to over cook them; just as long as they aren't raw. 

5. Meanwhile, remove boiling pot of water from heat.  

6. Add thin rice noodles. Let stand for 2-3 minutes in boiling water. Drain and rinse with cold water. 

7. Add vegetables and noodles together in a large serving bowl. Toss.

8. Add the sauce, 1/4 cup at a time, until you've reached desired consistency. 

9. Garnish with sesame seeds and chopped green onions/scallions. Or add some fresh herbs if you so desire.  


If you make this and enjoy it, please share your photos via instagram. Don't forget to hashtag #puremamas and mention us: @puremamas 

xoxo, Juli