dinner · lunch · Japanese-inspired
Miso Ginger Black Bean & Bell Pepper Noodle Bowls
A umami noodle bowl with black bean, bell pepper, and a miso ginger finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups black bean, drained and rinsed
- 3 cups bell pepper, sliced
- 1 tbsp olive oil
- ½ tsp salt
- 2 tbsp miso
- 2 tbsp rice vinegar
- 1 tbsp ginger, grated
- 12 oz wheat noodle
Equipment
Large pot + Wok
How to make it
- 1
Cook the wheat noodle according to the package directions; drain.
- 2
Heat the olive oil in a wok; cook the black bean and bell pepper with salt. Cook until the black bean is hot and the vegetables are tender.
- 3
Add the miso, rice vinegar, ginger and wheat noodle; toss until evenly coated and hot.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, tree-nut-free, vegan, vegetarian.
Contains soy and wheat. Packaged ingredients can vary, so check labels and cross-contact information.