A celebration of flavours: salty, sweet, sour, and umami. Roast butternut is glazed in a mix of miso and coconut sugar, adorning soba noodles and edamame beans doused in sesame oil, lemon, ginger, chilli, and soy sauce.
Miso-glazed Butternut Noodles
Miso-glazed Butternut Noodles
with edamame beans, crispy kale & a tangy umami sauce
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Butternut
- Coconut Sugar
- Dried Chilli Flakes
- Edamame Beans
- Fresh Ginger
- Kale
- Lemon
- Lemons
- Miso Paste
- Sesame-Soy Sauce
- Soba Noodles
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
GET YOUR ROAST GOING
Preheat the oven to 200°C. Spread out the Butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven, 30-35 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated.
SEEDS, GLAZE & SAUCE
Place the sesame seeds in a pan (you won’t use it again) over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside to cool. In a bowl, combine the coconut sugar, the miso paste, and 1 tsp of oil. Mix well and set aside. In a separate bowl, combine the sesame-soy sauce, the grated ginger, a generous squeeze of Lemon juice, and some zest (to taste). Add 1 tsp of a sweetener (to taste) and the chilli flakes (to taste). Mix until the sweetener is dissolved and set aside.
OH YAY, HALFWAY!
When the Butternut reaches the halfway mark, remove from the oven and give it a shift. Coat in the miso glaze and return to the oven for the remaining cooking time until sticky, browned, and cooked through.
START CRISPIN’ UP
When the Butternut has 8 minutes remaining, scatter the kale over the tray. Return to the oven and cook for the remaining time until crispy.
SLURPY, SAUCY NOODLES
Bring a pot of salted water to the boil for the noodles. Cook the noodles until al dente, 2-3 minutes. In the final minute, pop in the edamame beans to heat through. Drain and rinse in cold water. Return to the pot and toss through the spicy sesame-soy sauce until well coated. Return to a low heat and toss for about a minute until reheated. Remove from the heat.
BOWL UP & EAT UP
Make a scrumptious bed of noodles and edamame, and top with the crispy Kale. Scatter over the glazed Butternut and sprinkle with the toasted sesame seeds. Finish off with the remaining chilli flakes if you’d like the extra spice, and serve with the remaining lemon wedge. Stunning stuff, Chef!
GET YOUR ROAST GOING
Preheat the oven to 200°C. Spread out the Butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven, 30-35 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated.
SEEDS, GLAZE & SAUCE
Place the sesame seeds in a pan (you won’t use it again) over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside to cool. In a bowl, combine the coconut sugar, the miso paste, and 2 tsp of oil. Mix well and set aside. In a separate bowl, combine the sesame-soy sauce, the grated ginger, a generous squeeze of Lemon juice, and some zest (to taste). Add 2 tsp of a sweetener (to taste) and the chilli flakes (to taste). Mix until the sweetener is dissolved and set aside.
OH YAY, HALFWAY!
When the Butternut reaches the halfway mark, remove from the oven and give it a shift. Coat in the miso glaze and return to the oven for the remaining cooking time until sticky, browned, and cooked through.
START CRISPIN’ UP
When the Butternut has 8 minutes remaining, scatter the kale over the tray. Return to the oven and cook for the remaining time until crispy.
SLURPY, SAUCY NOODLES
Bring a pot of salted water to the boil for the noodles. Cook the noodles until al dente, 2-3 minutes. In the final minute, pop in the edamame beans to heat through. Drain and rinse in cold water. Return to the pot and toss through the spicy sesame-soy sauce until well coated. Return to a low heat and toss for about a minute until reheated. Remove from the heat.
BOWL UP & EAT UP
Make a scrumptious bed of noodles and edamame, and top with the crispy Kale. Scatter over the glazed Butternut and sprinkle with the toasted sesame seeds. Finish off with the remaining chilli flakes if you’d like the extra spice, and serve with the remaining lemon wedges. Stunning stuff, Chef!
GET YOUR ROAST GOING
Preheat the oven to 200°C. Spread out the Butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven, 35-40 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated.
SEEDS, GLAZE & SAUCE
Place the sesame seeds in a pan (you won’t use it again) over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside to cool. In a bowl, combine the coconut sugar, the miso paste, and 3 tsp of oil. Mix well and set aside. In a separate bowl, combine the sesame-soy sauce, the grated ginger, a generous squeeze of Lemon juice, and some zest (to taste). Add 3 tsp of a sweetener (to taste) and the chilli flakes (to taste). Mix until the sweetener is dissolved and set aside.
OH YAY, HALFWAY!
When the Butternut reaches the halfway mark, remove from the oven and give it a shift. Coat in the miso glaze and return to the oven for the remaining cooking time until sticky, browned, and cooked through.
START CRISPIN’ UP
When the Butternut has 10 minutes remaining, pop the tray of kale in the oven and cook for the remaining roasting time until crispy.
SLURPY, SAUCY NOODLES
Bring a pot of salted water to the boil for the noodles. Cook the noodles until al dente, 2-3 minutes. In the final minute, pop in the edamame beans to heat through. Drain and rinse in cold water. Return to the pot and toss through the spicy sesame-soy sauce until well coated. Return to a low heat and toss for about a minute until reheated. Remove from the heat.
BOWL UP & EAT UP
Make a scrumptious bed of noodles and edamame, and top with the crispy Kale. Scatter over the glazed Butternut and sprinkle with the toasted sesame seeds. Finish off with the remaining chilli flakes if you’d like the extra spice, and serve with the remaining lemon wedges. Stunning stuff, Chef!
GET YOUR ROAST GOING
Preheat the oven to 200°C. Spread out the Butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven, 35-40 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated.
SEEDS, GLAZE & SAUCE
Place the sesame seeds in a pan (you won’t use it again) over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside to cool. In a bowl, combine the coconut sugar, the miso paste, and 1 tbsp of oil. Mix well and set aside. In a separate bowl, combine the sesame-soy sauce, the grated ginger, a generous squeeze of Lemon juice, and some zest (to taste). Add 1 tbsp of a sweetener (to taste) and the chilli flakes (to taste). Mix until the sweetener is dissolved and set aside.
OH YAY, HALFWAY!
When the Butternut reaches the halfway mark, remove from the oven and give it a shift. Coat in the miso glaze and return to the oven for the remaining cooking time until sticky, browned, and cooked through.
START CRISPIN’ UP
When the Butternut has 10 minutes remaining, pop the tray of kale in the oven and cook for the remaining roasting time until crispy.
SLURPY, SAUCY NOODLES
Bring a pot of salted water to the boil for the noodles. Cook the noodles until al dente, 2-3 minutes. In the final minute, pop in the edamame beans to heat through. Drain and rinse in cold water. Return to the pot and toss through the spicy sesame-soy sauce until well coated. Return to a low heat and toss for about a minute until reheated. Remove from the heat.
BOWL UP & EAT UP
Make a scrumptious bed of noodles and edamame, and top with the crispy Kale. Scatter over the glazed Butternut and sprinkle with the toasted sesame seeds. Finish off with the remaining chilli flakes if you’d like the extra spice, and serve with the remaining lemon wedges. Stunning stuff, Chef!
Frequently Asked Questions
What is the preparation time for Miso-glazed Butternut Noodles?
The preparation time for Miso-glazed Butternut Noodles with edamame beans, crispy kale & a tangy umami sauce is between 30 and 50 minutes.
What is the total time required to make Miso-glazed Butternut Noodles with edamame beans, crispy kale & a tangy umami sauce?
The total time required to make Miso-glazed Butternut Noodles with edamame beans, crispy kale & a tangy umami sauce is between 45 and 65 minutes.
How many servings does Miso-glazed Butternut Noodles provide?
4 servings
What are the main ingredients in Miso-glazed Butternut Noodles?
Butternut, Coconut Sugar, Dried Chilli Flakes, Edamame Beans, Fresh Ginger, Kale, Lemon, Lemons, Miso Paste, Sesame-Soy Sauce, Soba Noodles, White Sesame Seeds
What is the nutritional information of Miso-glazed Butternut Noodles?
Calories: 601, Carbs: 110 grams, Fat: grams, Protein: 23.7 grams, Sugar: 25.7 grams, Salt: 1167 grams
How do I prepare Miso-glazed Butternut Noodles?
SLURPY, SAUCY NOODLES: Bring a pot of salted water to the boil for the noodles. Cook the noodles until al dente, 2-3 minutes. In the final minute, pop in the edamame beans to heat through. Drain and rinse in cold water. Return to the pot and toss through the spicy sesame-soy sauce until well coated. Return to a low heat and toss for about a minute until reheated. Remove from the heat. SEEDS, GLAZE & SAUCE: Place the sesame seeds in a pan (you won’t use it again) over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside to cool. In a bowl, combine the coconut sugar, the miso paste, and 2 tsp of oil. Mix well and set aside. In a separate bowl, combine the sesame-soy sauce, the grated ginger, a generous squeeze of lemon juice, and some zest (to taste). Add 2 tsp of a sweetener (to taste) and the chilli flakes (to taste). Mix until the sweetener is dissolved and set aside. START CRISPIN’ UP: When the butternut has 8 minutes remaining, scatter the kale over the tray. Return to the oven and cook for the remaining time until crispy. OH YAY, HALFWAY!: When the butternut reaches the halfway mark, remove from the oven and give it a shift. Coat in the miso glaze and return to the oven for the remaining cooking time until sticky, browned, and cooked through. BOWL UP & EAT UP: Make a scrumptious bed of noodles and edamame, and top with the crispy kale. Scatter over the glazed butternut and sprinkle with the toasted sesame seeds. Finish off with the remaining chilli flakes if you’d like the extra spice, and serve with the remaining lemon wedges. Stunning stuff, Chef! GET YOUR ROAST GOING: Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven, 30-35 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated.
What should be prepared from my kitchen to make Miso-glazed Butternut Noodles?
Butternut, Coconut Sugar, Dried Chilli Flakes, Edamame Beans, Fresh Ginger, Kale, Lemon, Lemons, Miso Paste, Sesame-Soy Sauce, Soba Noodles, White Sesame Seeds
How many calories does Miso-glazed Butternut Noodles have?
601 calories
How much fat content does Miso-glazed Butternut Noodles have?
grams
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