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Rainbow Noodle Bowl with Miso-Cilantro Slaw

 Photo by Sarah Nielson

Photo by Sarah Nielson

Sarah Neilson, of the gorgeous blog Third Sunday, shares this hearty and healthy bowl of goodness that's the perfect way to put your whole Imperfect box to use. 

Author's note: "Spring is a great time of year because there are still plenty of storage crops to be found, like sweet potato, onion and cabbage, while new and exciting vegetables, like asparagus, start to make an appearance. The weather is gradually getting warmer and sunnier, but a warm bowl of comfort food is still perfect for the cool nights. This bowl is colorful and full of vegetables, combining the flavors of winter and spring in one place. As a bonus, it’s also gluten free. The recipe involves a few steps but it’s super easy, and incorporates a lot of the veggies that are found in Imperfect Produce boxes this time of year. Enjoy!"

Ingredients

Slaw

  • ½ small-medium red cabbage, shredded
  • Leaves from 1 bunch cilantro (reserve stems)
  • 1 large or 2-3 small/medium carrots, cut into ribbons with a mandolin or vegetable peeler
  • 1 ½ Tbsp white miso paste
  • 2-3 Tbsp tahini
  • Juice of 1 lemon
  • 1 tsp neutral oil
  • Water to thin
  • 1 tsp garlic powder or minced clove garlic
  • Salt + pepper to taste

Noodles

  • 1 package rice noodles
  • Reserved cilantro stems, minced
  • 3 small onions, chopped
  • 2-3 cloves garlic, chopped
  • 1/3 cup white miso paste
  • 3-4 Tbsp tamari
  • Enough water to cover the noodles and still have some broth; this will depend on the package size
  • 1 piece kombu, or seaweed of choice

Toppings

  • 1 ½ small red cabbage heads, cut into wedges, roughly quartered
  • 1 large or 2 smaller sweet potatoes, cut into chunks
  • 1 bunch asparagus, woody ends snapped off
  • Drizzle of oil, olive or coconut
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425 degrees F. Keeping the veggies separate, drizzle the sweet potato, asparagus, and cabbage wedges with oil, salt, and pepper, and place on a lined baking sheet. Roast for 40 minutes or until browned and soft, with the asparagus heads and edges of the cabbage leaves crispy.

  2. Make the slaw: put the cabbage, carrots, and cilantro leaves in a large bowl. In a small bowl, whisk together the rest of the ingredients until a smooth dressing forms. Pour over the slaw and toss well to coat. Set aside.

  3. In a large soup pot, heat a little oil or water and add the onion, garlic, and cilantro stems. Sauté for 3-5 minutes, until fragrant. Add the miso paste and, the noodles, and enough water to cover the noodles plus keep the soup brothy. Stir to dissolve the miso and bouillon, add the kombu and some tamari, and cover to cook for 3 minutes or according to the noodle package instructions. Remove from heat and let sit for a few minutes before removing the kombu.

  4. When the veggies are done roasting, assemble the bowl! Ladle in some noodle soup and top with a roasted cabbage wedge, some asparagus spears, sweet potatoes and slaw. Top with sesame seeds or nori strips in desired, or some make extra slaw dressing and drizzle that on top. Or just eat as is!

Recipe Notes

For some extra protein, top with marinated tofu, which tastes great with the noodles. By storing each component separately, you can make a big batch of this and enjoy it throughout the week!