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This saucy, warm, comforting, and healthy noodle bowl is an ode to one of my favorite tastemakers, Nicole Berrie. Through her Instagram and site, Bonberi, she taught me how to cook with Korean sweet potato noodles, miso, tahini, and tamari. Her cooking is healthy, beautiful, seasonal, and delicious. I appreciate that she prioritizes taste and nutrition over aesthetics or trends, especially as a wellness influencer. Now that I have all these ingredients on hand and am educated in watching her use them, I was rewarded with this delicious bowl.
As always with The Maddie Way, feel free to substitute with what you have on hand. The tempeh can be subbed with any other protein, as well as cauliflower; the sweet potato noodles for rice noodles; the tamari for soy sauce; the tahini for almond butter. . . you get the picture. Because I live in LA, I use a premade miso dressing that I got from Dave’s Korean at the Silverlake Farmers market, but, fret not, I’ve provided a sub for that, too.
Ingredients:
¼ head cabbage, cut down the core into wedges, a little reserved for topping
4 oz tempeh, cubed (can sub cauliflower florets, approx ¼ head)
5 oz Korean sweet potato noodles
1 bunch collard green leaves, thinly sliced (sub any hearty green like kale)
2 large cloves garlic, minced
1 medium zucchini, thinly spiralized
2 Tbs Dave’s Korean miso dressing (or sub 1 Tbs miso, ½ Tbs apple cider vinegar, and ½ Tbs pear juice)
2 tsp sesame oil
1 Tbs tahini
2 Tbs tamari
Cayenne pepper, to taste
Black pepper, to taste
Steps:
Preheat oven to 400. On a baking sheet or large cast iron skillet, arrange cabbage (and cauliflower florets, if using) and toss with a tiny bit of avocado oil. Roast for 20 minutes until the edges are very crispy, turning once.
Set a large pot of water to a boil and prepare noodles. In the last minute of cooking, add the sliced collard greens. Drain in a colander and rinse in cold water to stop the cooking.
In a small bowl, mix the miso dressing, sesame oil, tahini, tamari, and 2 tablespoons filtered water.
Meanwhile, heat coconut oil in a large cast iron pan and add tempeh cubes. Sear until golden brown. When golden, add the garlic, noodles, chard, and zucchini noodles. Sauce with the dressing and several grinds black pepper for a few minutes until all heated through.
Fill bowls with noodles and top with roasted cabbage, fresh chopped cabbage, and cauliflower, if using. Serve with cayenne pepper.
To watch me make this, I’ve saved a video in my stories on Instagram.
