Garlicky Ginger Miso Noodles with Roasted Asparagus and Broccolini

This recipe is a perfect healthy, stress free mid week meal the whole family will love.

Garlicky Ginger Miso Noodles with Roasted Asparagus and Broccolini is a perfect healthy and satisfying meal to get you through a busy week.

I served it warm with bbq’d salmon and lemon wedges and I think it would go well with prawns, tofu, tempeh, pork mince…you name it. It would be great the next day eaten cold with some rocket and baby spinach stirred through also.

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Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Extra virgin olive oil
Tamari soy sauce
Sesame seeds
Ramen noodles

Garlicky Ginger Miso Noodles with Roasted Asparagus and Broccolini

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Servings 4

Ingredients

  

• 2 bunches broccolini, trimmed, cut into thirds
• 1 bunch asparagus, trimmed, cut into quarters
• 50 grams butter, softened
• 50 grams extra virgin olive oil
• 2 tbsps white miso paste
• 4 tbsps tamari or soy sauce
• 2 cm piece fresh ginger, peeled, finely grated
• 2 garlic cloves, minced
• 4 shallots, finely sliced
• 270 grams dried ramen noodels, or you can use any noodles I get the Hakubaku brand from The Wholefood Collective as linked above
• 1 tbsp hoisin sauce
• 2 tsps sesame seeds, toasted, plus extra to serve

Instructions

 

• Place butter, olive oil, 1 tablespoon of the miso paste, 2 tablespoons tamari, ginger and garlic in a small bowl. Mash together well. Stir through the shallots.
• Preheat oven to 180C fan-forced. Place a large baking tray with baking paper. Line broccolini and asparagus onto prepared tray.
• Dot broccolini and asparagus with the miso mixture. Roast for 10 minutes. Turn oven off and leave in there for further 5 minutes.
• While this is cooking, prepare noodles as per packet directions. Drain well but save half a cup of noodle water and pop back into the saucepan. Stir through 1 tablespoon of miso paste plus the hoisin sauce and tamari.
• Place noodles in a large bowl. Add broccolini mixture and extra sauce. Toss well to combine. Sprinkle with toasted sesame seeds and serve.

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

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