Black Rice Noodle Bowl with Roasted Squash

· arugula, egg, avocado, shichimi togarashi, creamy miso dressing ·

February 25, 2016 28 Comments

Black Rice Noodle Bowl with Roasted Squash

One of the best things about working with food is the notion that there are unlimited things to try and experiment with in the food world and that I’m never going to run out of new colours to paint with in the kitchen. Like ever. It totally rocks my world!

Black Rice Noodle Bowl with Roasted Squash

Here are a few new-to-me discoveries, which may be old news to some of you, but I’m pretty stoked about them :)

Shichimi Togarashi is a Japanese spice blend that is commonly made up of chilli flakes, sansho pepper (A Japanese peppercorn related to sichuan), citrus zest, sesame seeds, poppy and/or hemp seeds, wasabi, and nori. Can anyone tell me why it’s taken me almost 32 years on this planet to discover this? This is the blend that I used but it’s also widely available on Amazon. I’m excited about making my own blend!

Arugula micro greens. Yup! They taste just like arugula. But they’re wispy and delicate. I now know what I’m doing with all that arugula seed that I saved last year, because there was no way that I was ever going to plant/eat that much arugula. I’m planning to experiment with all sorts of funky microgreens when I get my grow lights up for seed starting next month!

My new Blendtec Mini Twister Jar. I didn’t realize how crazy useful this thing is. I bought a used one for $30 and am obsessed with making small batches of alllll the creamy dressings. No more 85867 jars of leftover dressings in the fridge that I’ll eat tomorrow. No, tomorrow. Ummm, tomorrow. Ugh…

Black rice noodles. I bought them by accident, thinking they were soba noodles, and I gotta say… they’re kinda better :) All that glorious black rice flavour (you’ve had black rice, right?) in noodle form. Yes please!

Today’s recipe is all about my new discoveries, hanging out together, in a super satisfying winter bowl. Enjoy!

Black Rice Noodles

Creamy Miso Dressing

Black Rice Noodle Bowl with Roasted Squash

Black Rice Noodle Bowl with Roasted Squash

Black Rice Noodle Bowl w/ Roasted Squash and Creamy Miso Dressing

Ingredients

    Creamy Miso Dressing (~1/2 cup)
  • 1/4 cup hemp seeds
  • 2 Tbsp. sesame seeds
  • ~1 Tbsp. miso paste (adjust, to taste, based on your miso)
  • juice and zest of 1 juicy lemon (~ 2 Tbsp. of juice)
  • 1 Tbsp. packed brown sugar or maple syrup
  • 1/3 cup of water
  • 2 tsp. sesame oil
  • Bowl Ingredients
  • 1/2 a buttercup squash, cleaned and sliced (or the equivalent of your favourite squash)
  • sesame oil + salt, for roasting
  • 1 package of black rice noodles (~1/2 lb dry), cooked according to package instructions
  • tamari and sesame oil to season the noodles
  • 1 sliced avocado
  • 2 hard (or soft) boiled eggs, peeled and halved
  • 1/2 cup arugula microgreens
  • shichimi togarashi, to taste

Instructions

  1. Start by roasting the squash. Preheat the oven to 425°F and toss the slices with a few good pinches of salt and a drizzle of sesame oil, just enough to coat the slices.
  2. Arrange the slices on a large parchment-lined cookie sheet and roast for about 20 - 25 minutes, until the slices are cooked through and starting to brown around the edges.
  3. While the squash is cooking, prepare the noodles, dressing, and all the other ingredients.
  4. To make the dressing, combine all the dressing ingredients in a small high speed blender or food processor and blend/process until smooth. See note below for alternative blending suggestions.
  5. When the noodles are ready and rinsed, return them to the pot and toss with a few splashes of tamari/soy sauce and a drizzle of sesame oil. Taste a noodle and adjust the seasoning if necessary.
  6. When the squash is ready, distribute the noodles between bowls (2 - 4 servings depending on serving size) and arrange the squash and remaining ingredients on top.
  7. Drizzle with the dressing and sprinkle with shichimi togarashi. See note for leftover advice.

Notes

Dressing: If you're not using a high-speed blender, the dressing may be a little gritty. Replacing the sesame seeds (which are hard to break down) with more hemp seeds or a few teaspoons of tahini may help and shouldn't impact the flavour too much. If you prefer whisking to blending, Cookie + Kate's Creamy Tahini Dressing would probably be nice here as well.

Leftovers: My suggestion is that you keep all the ingredients stored separately, then gently reheat the squash (optional) and assemble the bowls right before serving.

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28 Comments

  1. Reply

    Shelley | Sevengrams

    February 25, 2016

    Girl! This is AHHMAZING! I have that same PC black label spice and love black rice — need to track some of those noodles down asap. Also, those microgreens scream Spring – which is a lovely little respite amidst this slushy wintery mess.

    • Reply

      Sofia

      February 26, 2016

      Yeah! I’m over the slushy winter mess…will take little bits of spring in any way I can :) Thanks so much, Shelley!

  2. Reply

    Sarah | Well and Full

    February 25, 2016

    I love that about the food world too! We’ll never run out of things to experiment with, there’s so many ingredients and techniques out there! :D :D

    • Reply

      Sofia

      February 26, 2016

      Love following along with all the experiments on your blog, Sarah! So much inspiration :) xo

  3. Reply

    Brittany at I Love Vegan

    February 26, 2016

    This bowl is amazing! Thank you so much for introducing me to Shichimi Togarashi. I’ve been interested in exploring more of Japanese cuisine and this spice blend sounds delightful! I’ll be looking for it next time I’m at Superstore (that and those noodles, yum!)

    • Reply

      Sofia

      February 27, 2016

      You’ll love it!! I’ve been putting it on everything…my avocado toast is on a whole new level!

  4. Reply

    Janice

    February 26, 2016

    I adore rice/noodle bowls like this. They are my absolute favourite thing to make and eat because most of the time, you can make the components ahead, and then every day, assemble a bowl for lunch (or dinner). Plus I like to eat things in sections, and I always save my rice/noodles for last, hehe!
    I am a big fan of that PC Black Label line of spice mixes. I haven’t tried the one you used here, so I will definitely seek it out. They have a “harissa” blend (which is not really harissa because that’s a paste), but I love to use it on meats, like chicken thighs, before roasting them.

    • Reply

      Sofia

      February 27, 2016

      I saw the harissa blend too and was really curious to try it. Will pick one up next time! And yes! I just love having all the components and mix and match my bowls according to what’s calling my name that day. So easy and delicious. Thanks, Janice :)

  5. Reply

    Justine @ JustineCelina.com

    February 26, 2016

    Yum, yum, yum! I love everything about this dish, Sofia! And it’s good to know about the black rice noodles — I haven’t had any in a very long time, and I’ve noticed that the price of soba noodles is getting totally ridiculous lately! And the Shichimi Togarashi sounds right up my alley, too. I’ll have to hunt for some at Superstore — I love strolling through their ethnic sections to discover new goodies! I’d never have thought to pair squash in a dish like this, either. It looks like a delicious medley of textures, flavours and spices. Have a great weekend!

    • Reply

      Sofia

      February 27, 2016

      Thanks so much, Justine :) I also love all the ethnic foods Superstore…and that the variety depends on which one you go to. It’s always fun. I didn’t find any PC Black label things there (the ones in my area don’t seem to carry the line at all), but I think most Loblaws stores should carry it.

  6. Reply

    Jared @ thehesitantchef.com

    February 26, 2016

    Yeah, I’m just going to say… I’d totally eat that! It looks SOOOOO good.

    • Reply

      Sofia

      February 27, 2016

      haha! Thanks, Jared :)

  7. Reply

    Ilona @ Ilona’s Passion

    February 26, 2016

    Honestly I can tell that I’ve never had this type of squash. I am ready to try. Your dinner looks amazing!

    • Reply

      Sofia

      February 27, 2016

      Oh you must. It’s one of the sweetest and has a super dense and creamy flesh. You’ll love it! Thanks, Ilona :)

  8. Reply

    Thalia @ butter and brioche

    February 26, 2016

    I never have tried black rice noodles before nor have I seen them around. Definitely need to get my hands on some too – this nourish bowl looks SO delicious. X

    • Reply

      Sofia

      February 27, 2016

      Thanks, Thalia! Yeah, I also had no idea that they existed…it was a nice surprise of a mistake :)

  9. Reply

    Taylor @ Food Faith Fitness

    February 26, 2016

    I am ADDICTED to buttercup squash (I call it kabocha.) Like, I pay my grocer to look far and wide for his suppliers to send in cases for me right now, since it’s out of season where I live!
    I also happen to adore black rice, so I basically think you made this for me ;) Must try!

    • Reply

      Sofia

      February 27, 2016

      Haha! Totally made it just for you and even put a sticker with your name on it, but had to leave it out of the pics, cuz that would just be weird :)
      Thanks, Taylor! That’s so funny that you special order the squash. Totally worth it though, I agree. Definitely one of my favs as well.

  10. Reply

    Sean

    February 26, 2016

    What a beautiful bowl… I mean, all of those ingredients are so spectacular looking on their own, but you put them together so perfectly… far more than the sum of its parts (both in terms of appearance and, no doubt, flavour).

    • Reply

      Sofia

      February 27, 2016

      Thanks, Sean! I have these weird mind maps of the textures, flavours, and ingredients that I’m inspired by scribbled in random notebooks. The challenge is bring them together to, like you said, make them more than the sum of their parts :) Don’t you love that about cooking?

  11. Reply

    Lily | Kale & Caramel

    March 6, 2016

    Similar to your love of discovering new foods, I’m so thrilled to be continually discovering new sources of food inspiration via blogs like yours! Can’t believe it’s taken me this long—I think we’re kindred food spirits. This bowl is perfection. Hi Sofia! xo from LA, Lily

    • Reply

      Sofia

      March 7, 2016

      Thank you so much, Lily! Just went over to check out your blog and oh my gosh! Your food and stories are beautiful…can’t wait to take some more time to go through your archives. Thanks so much for stopping by and connecting :) xo

  12. Reply

    Chefs at Massine’s

    May 10, 2016

    You look like a serious gardener– living off the land– even in the heart of the city.
    If you are tired of the winter– Try living in Ottawa.

    Looking forward to reading your blog
    CHEFS

  13. Reply

    Julia

    July 8, 2016

    this is so good! I used walnuts instead of the hemp seeds and added a little hot chili oil since I don’t have the shichimi togarashi. thanks so much for sharing

    • Reply

      Sofia

      July 14, 2016

      Thank you, Julia :) I’m so glad you liked it!

  14. Reply

    Sophie

    August 1, 2016

    This is so good I am hungry now! It is hard to find rice noodles here though.

    • Reply

      Sofia

      August 10, 2016

      Thanks, Sophie! Soba noodles, or just some good ol’ spaghetti would work as well :)

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