Other than rice, noodle is usually one of our go to meals for most Asians as it’s easy to prepare. This vegan & gluten free rice noodle 🍜 with the added miso-tangy flavour is delicious enough with or without a cooked protein.
Give it a try! You can even use other type of preferred noodles if you don’t have vermicelli rice noodles.
Ingredients (Serves 4)
- 6 ounces rice vermicelli noodles (or any noodle you like)
- 4 Persian cucumbers or 1 large English cucumber, thinly sliced
- ¼ cup chopped scallions
- 1 ripe mango, diced
- ½ jalapeño pepper, thinly sliced or minced
- 5 lime slices (1 for squeezing, 4 for serving)
- Extra-virgin olive oil or sesame oil, for drizzling
- ⅓ cup chopped cashews, toasted
- ¼ cup torn mint
- Sea salt
- Optional: Protein of choice
Peanut-miso sauce
- 3 tablespoons peanut butter
- 1 tablespoon white miso paste
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 1½ tablespoons fresh lime juice
- 2 to 4 tablespoons warm water
Instructions
- Make the peanut-miso sauce: In a small bowl, whisk together the peanut butter, miso paste, ginger, garlic, and lime juice. Whisk in the warm water, as needed, until the sauce is a drizzable consistency. Set aside.
- Combine the cucumbers, scallions, mango, and jalapeño in a bowl with a few pinches of salt and a squeeze of lime. Toss and set aside.
- Cook the rice noodles according to the package directions. Drain and rinse under cold water. Toss with a bit of olive oil or sesame oil to keep the noodles from sticking together.
- Assemble bowls with the rice noodles, cucumber mixture, cashews, mint, generous drizzles of the peanut-miso sauce, and tofu, if using. Serve with lime slices and extra sauce on the side.
