Dishing Up the Dirt

Miso Pesto Noodle Bowls

One of my favorite days of the month is when my monthly Bon Appétit magazine arrives in the mail. I love flipping though and staring at all the gorgeous photos and book marking recipes for inspiration. I’ve never been the kind of cook who follows recipes to a T but I always love getting ideas from different cooking methods and flavor pairings. When I stumbled upon the recipe for ramen noodles with miso pesto I knew I had to give it a try. I gave it my own twist by using spiralized sweet potato noodles instead of ramen noodles. I added a soft boiled egg and harvested some fresh greens from the farm to include in the pesto. The end result was an unbelievably delicious meal bursting with fresh flavors. Feel free to play around here with your own twists. If you’re not into the vegetable noodles try udon, soba or rice noodles. You can bulk up your bowls with diced avocado, thinly sliced radishes and toasted peanuts. The magic here is in the pesto so if you follow anything here, it should be the measurements for the sauce!

Happy cooking everyone!


Miso Pesto Noodle Bowls

Prep Time: 15 minutes    Cook Time: 10 minutes    Serves: 4

  • 1 tablespoon olive oil
  • 1 medium sized sweet potato, spirialized (or sub with ramen, soba or your preferred noodle of choice)
  • 4 cups fresh spinach
  • 2 cups cilantro leaves (with tender stems)
  • 1 tablespoon white miso
  • 1 clove of garlic
  • 1/2 cup grapessed oil (can sub avocado oil or sunflower oil)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh lemon juice
  • pinch of salt
  • 1 tablespoon unsalted butter or ghee
  • toasted sesame seeds for serving
  • soft boiled eggs for serving


  1. Heat the olive oil in a large skillet over medium heat. Add the sweet potato noodles and cook, stirring occasionally, until tender. About 5-10 minutes. Keep the noodles on the stovetop on low temperature to keep warm. (If using another type of noodle cook in boiling water until al dente and drain)
  2. Puree the spinach, cilantro, miso, garlic, oils, and lemon juice until smooth and creamy. Season with salt. Pour the miso pesto over the noodles, add the butter and toss until the butter melts and the noodles are coated in the sauce.
  3. Divide between bowls and sprinkle with toasted sesame seeds and top with soft boiled eggs.


*This recipe is adapted from Bon Appétit

Leave a Reply

10 thoughts on “Miso Pesto Noodle Bowls

  1. Sharon Hanna says:

    Hi – would one potato be enough for four people? Don’t think it would in my house 😉 Great idea though. I have a spiralizer and have only used it once!

    1. Andrea says:

      Yep- I medium size sweet potato should yield over 4 cups worth of noodles!

  2. Sharon Hanna says:

    one potato only???

    1. Andrea says:

      Yep–one medium size sweet potato will yield over 4 cups of noodles. I hope that’s helpful!

  3. Sarah says:

    I found a lot of inspiration in that issue of BA as well. I love your take on this!

    1. Andrea says:

      so many great recipes right?!?!

  4. Debra says:

    Can you recommend a good spiralizer? I would love to try substituting produce for pasta. Can’t take the gluten.

  5. bigTimeMoscow says:

    Thanks so much for the post.Really thank you! Keep writing.

  6. Anele says:

    Thanks for sharing! So glad everyone is healthy!

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