Don't be fooled by the list of ingredients here - this recipe is easy to put together, and packs so much Unami flavor! This is one of our favorite weeknight dinners, not only because it's so delicious, but it's one of those feel-good meals leaving you completely satisfied. Feel free to sub any of the vegetables, or add additional vegetables of your choice!
2 medium sweet potatoes, peeled and diced
8 baby bell peppers
6 oz shiitake mushrooms, stemmed
2 Tbsp white miso
2 Tbsp sesame oil
1 tsp garlic powder
3 Tbsp olive oil
3 garlic cloves, minced
1 inch piece ginger, freshly grated (about 1 Tbsp)
1-2 red fresno chilies or jalapenos, seeds removed and chopped
2 lemongrass stalks, crushed and diced small
1 14oz canned coconut milk
1/2 cup chicken stock
1 Tbsp soy sauce
1 Tbsp fish sauce
½ cup fresh cilantro
2 scallions, white and green chopped
7-9 Thai basil leaves, roughly torn
1 lime, sliced for serving
4oz brown rice noodles
Optional: Sesame Seeds
Preheat oven to 400 degrees F. Make the marinade by whisking together the sesame oil, miso and garlic. Spoon the marinade onto the veggies on a baking tray, then use your hands to coat everything. Bake for 15 minutes, and remove peppers and mushrooms, return tray and cook sweet potatoes until golden and tender.
In a large pot with olive oil add the garlic, ginger, fresno pepper, and lemongrass and cook for 30 seconds to 1 minute or until fragrant. Add the, coconut milk, chicken stock, soy sauce, and fish sauce. Bring the mix to a boil and reduce the heat to medium. Simmer 10-15 minutes minutes for flavors to infuse. Stir in the cilantro and scallions.
Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain.
Divide the noodles between bowls and top with roasted veggies and coconut milk. Top with basil, additional cilantro, and lime wedge.