pumpkin soba noodles

Whoa…….I have no idea where I came up with this combination but it was soooo tasty!! Last night I was buying a few things at Urban Fare Market and some interesting items made their way into my shopping basket. One of them was beluga lentils, which I have never tried before. I was inspired to buy them because one of my favourite bloggers posted them recently in a rice bowl recipe. I also came across some very interesting noodles which I had to try, they are called pumpkin ginger and rice noodles, they are organic and gluten free. I had no idea what to make with them when I bought them but I knew I could figure out a tasty meal. 🙂  I love pumpkin anything! My sister is visiting me from out of town and she couldn’t wait to try one of the “Instagram” worthy meals. 😉 So I had to impress her and use up the food I had in my house. I am so happy that this strange combination turned into a success. If you can’t find these unique noodles anywhere then just use any soba noodles you can find. 😉 I also picked up a bottle of miso gravy, if you can’t find it in a store or you want to make it from scratch, you can use this recipe I found online. Miso Gravy Recipe

pumkin soba noodle bowl

Pumpkin Soba Noodles with Broccolini, Beluga Lentils and Miso Gravy
Serves: 2
  • 1 package of pumpkin soba noodles
  • 1 bunch of broccolini
  • 3 small carrots
  • 3 cloves of garlic
  • 1 small nub of ginger
  • 1 tbs black sesame seeds
  • 1 tbs sesame seeds
  • 1 tbs olive oil
  • 1 cup beluga lentils
  • 2-3 tbs sesame oil
  • 2 tbs braggs or soy sauce
  • ¼ cup of miso gravy
  1. First cook the lentils in a pot with 1½ cups of water, with the olive oil and 1 clove of garlic. Bring the lentils to boil and then let them simmer for 20-30 minutes. You want them cooked but no mushy, if they need a bit of extra water then add some.
  2. Cook the noodles according to the package instructions.
  3. Wash the carrots and then peel them into ribbons, trim and wash the broccolini. Sauté the broccoli and carrots in 1 tbs of sesame oil with the grated ginger and crushed garlic. Cook on medium to low heat for about 3-5 minutes.
  4. When the noodles are cooked drain them and toss them into the pan with the veggies. Turn off the heat and toss in the soy sauce and the remaining sesame oil.
  5. Serve in a bowl, noodles first with the lentils on top sprinkled with both kinds of sesame seeds and drizzled with the miso gravy.
  6. Enjoy!

soba noodles with lentils