Brown Rice + Carrot Noodles w/ Miso Ginger Glaze | From This Rawsome Vegan Cookbook
This noodle bowl from This Rawsome Vegan Cookbook is packed with bold flavors but takes less than 20 minutes to make!
Ingredients
Noodle Bowl
- 2 Cups Cooked Brown Rice Noodles
- 1 Large Carrot peeled into noodles
- 1 Cup Kale finely chopped
- 1/2 Avocado
- Black Sesame Seeds
Miso Ginger Glaze
- 2 Tsp Miso Paste
- 2 Tsp Maple Syrup
- Juice from 1 Lime
- 1 Tbs Tamari
- 1 Garlic Clove peeled
- 1 Tsp - Sized Chunk Fresh Ginger
- 1/2 Tsp Sriracha
Instructions
Noodle Bowl
- Cook brown rice noodles according to directions. When done cooking, strain the noodles and set aside for later.
- Next, prep the veggies. Make carrot noodles by using a spiralizer, vegetable peeler, or even a cheese grater.
- Finely chop 1 cup of kale, and set aside.
Miso Ginger Glaze
- To make the glaze, combine all ingredients into a high speed blender and mix until smooth and creamy. If the glaze is too watery, add a little bit of miso and maple syrup to thicken. If the glaze is too thick, add water in small increments to thin.
Putting It All Together
- In a large bowl, mix brown rice noodles, carrot noodles, and kale with the glaze, until everything is evenly coated. Serve in bowls with avocado slices, topped with black sesame seeds.
- Enjoy!
Notes
Note - the original recipe called for soba noodles, but brown rice noodles are my favorite! However, I bet soba noodles would still be amazing.