Roasted Squash Noodle Bowls with Miso-tahini Sauce
Today was my official last day as a ski instructor. It was a perfect last day too. The sun was shining, conditions were great and it wasn’t cold at all. This was my fifteenth season on snow, my seventh on staff and my fifth as a ski instructor. I started volunteering with the ski school when I was twelve and I did that for a couple years. When I turned fourteen I was offered a job as an assistant, and when I turned fifteen I took my level one and became a CSIA certified ski instructor. Between Christmas camps, New Years camps, the year 9 week program and March break camps, I’ve taught a lot of kids over the year. It’s definitely been a challenging job because let’s face it, little kids are exhausting and I almost always have ages 3-5. Needless to say, my back is very sore and my patience is not what it was 9 weeks ago, but I did have fun. As much as I complain about teaching, I did enjoy it.
After my kids had all been picked up I was starving and very ready to go home. There isn’t much food in my house right now, so I had to get creative because I was way to hungry and tired to endure a trip to the grocery store pre-meal. This recipe is a result of me literally cleaning out the fridge.
I’m a big fan of noodles in all their glory; Pad Thai, ramen and pho are a few of my favourites. I found these super great noodles at the Bulk Barn a few weeks ago and have been enjoying them quite a lot. The brand is Explore Cuisine and they make a wide variety of noodles out of various kinds of beans. The noodles are vegan, gluten free and pack a serious punch when it comes to protein (21g per 50g serving!). As a vegetarian it can be somewhat challenging sometimes to eat an adequate amount of protein, so these noodles are a great option! In terms of flavour, these are quite nice. I used the adzuki bean spaghetti for this recipe and it worked really well. Regular old soba would work well here too.
Happy Sunday!
xx
Ashley
Ingredients
- 1 small butternut squash, peeled and cubed
- 1 tablespoon olive oil
For the Noodles
- 200 grams soba noodles, or noodles of choice
- 2 teaspoons sesame oil
- 1-1/3 cups shelled edamame, cooked
- 1 medium avocado, peeled and sliced
- hemp seeds
- thinly sliced scallions
- chopped cilantro or pea shoots
For the Miso-tahini Sauce*
- 1/2 cup tahini
- 2 tablespoons white miso
- 1 teaspoon maple syrup
- 1/2 teaspoon red pepper flakes
- 2 tablespoons grated fresh ginger
- 1 garlic clove
- 2 tablespoons rice vinegar
- 3/4 cup water
Instructions
- Preheat the oven to 400ºF. Toss the squash with olive oil and bake for 30-35 minutes or until cooked through.
- Meanwhile, cook the noodles according to the package directions and make the Miso-tahini sauce. Combine all the sauce ingredients in a blender and blend until smooth. Transfer to a jar and set aside.
- Drain the cooked noodles and toss them with the sesame oil to prevent them from sticking together.
- Divide the noodles between four bowls along with the squash and edamame. Top with the avocado, some hemp or toasted sesame seeds, sliced scallions, chopped cilantro or fresh pea shoots. Drizzle on some sauce and enjoy!
Notes
