Cold Sesame Miso Noodles
These cold sesame miso noodles are a perfect no cook dish tossed in a sweet and spicy sesame miso dressing for a satisfying bite.
The weather has been a bit miserable the last few weeks. Between the heat and humidity, my desire to “cook” has been low. Luckily this bowl of noodles has come in handy when the last thing I want to do is turn on the stove.
Why You’ll Love Cold Sesame Miso Noodles
- A no cook meal! Just soften the noodles and mix with your veggies and sauce to make for the best refreshing summer meal.
- Easy to customize. Use this recipe as a base and add extra nutrition using the tips mentioned below.
- Comes together in 15 minutes. No fancy techniques needed and comes together in minutes for a quick meal.
Key Ingredients and Substitutions
- Bean Thread Noodles: Also referred to as glass noodles. These noodles are made typically with mung bean and are more translucent in appearance and chewy in texture compared to vermicelli noodles that are made with rice. Either option works!
- Cucumbers: I specifically used Persian cucumbers as they are less watery. Feel free to swap for some shredded carrots or bell peppers.
- Scallions: This will help give some oniony flavor to the dish. You can also try this with some pickled shallots or red onions.
- Herbs: I used a mix of cilantro and mint. Feel free to swap with some thai basil or chives.
- Miso Paste: I recommend either white or yellow miso paste. Red miso paste is not a good substitute in this dish as it can be very overpowering.
- Tamari: In this dish, tamari can be interchanged with soy sauce or coconut aminos for a very similar flavor profile.
- Vinegar: I used rice vinegar, but you can champagne vinegar or some lime juice as an alternative.
- Maple Syrup: Use any othe sweet liquid sweetener you prefer. I love this with agave nectar too.
- Sesame Oil: I used a toasted sesame oil for the pronounced flavor. If you are allergic it may be difficult to swap for an exact flavor match. Instead, just use a neutral oil like avocado oil as a swap to help maintain the texture of the dressing.
- Edamame: I used frozen edamame for this that I thawed using package instructions.
How to Make Cold Sesame Miso Noodles
Prepare the noodles according to package instructions. For reference I placed the noodles in a heat safe dish and covered them in boiling water from a tea kettle for 3-5 minutes or until they are softened. Drain and place in a large mixing bowl.
To the noodles add half the cucumbers, cilantro mint, scallions, sesame seeds, and lime.
For the dressing, add the miso, tamari, maple syrup, vinegar, sesame oil, chili oil, and garlic to a small blender cup and blend until smooth.
Pour the dressing over the noodles then toss to mix and fully coat.
Divide the noodles between bowls and top with the edamame, avocado slices, more cucumber and herbs and more sesame seeds as desired.
Expert Tips
- Adjust the flavors to your liking. You can adjust the sweet, savory and tangy flavors to match your preference. Add more vinegar for tang, use more or less sweet, or amp up the savory with a little more soy sauce.
- Change up the veggies. Add what you like, use what you like and skip what you don’t like. A lot of different veggies can work for this salad, so change them up using some of the ingredient swaps listed above or use what works best for you.
- Save time. Use a food chopper or shredding tool to make preparing this dish as minimal effort as possible.
Frequently Asked Questions
Yes! Mung bean noodles are naturally gluten-free. The only ingredient to be cautious with would be tamari. Just make sure you are using a wheat-free tamari or gluten-free soy sauce to make this truly gluten-free. Best way to make sure is to look at the ingredient label.
Even though you soften the noodles with boiling water, when you mix the ingredients together you end up with a room temperature or cold noodle dish.
Change Up the Nutrition
This dish uses a simple base to make it as simple to make as possible. Adjust it to match your nutrition needs.
- More Protein: Try this dish with shredded smoked tofu. You can also use your favorite TVP cooked with a savory sauce as well.
- More Fiber: Swap the noodle base for a bean noodle base instead. The edamame noodles from Explore are a great substitute.
- More Veggies: Include a rainbow of different veggies like sliced radishes, shredded carrots, cooked spinach, sliced bell peppers, or shredded zucchini.
More No Cook Meals
- Homemade Peanut Miso Instant Noodles
- 15 minute Bibim Guksu
- Marinated Tomato Toast with Garlic Dill Edamame Spread
- Buffalo Chickpea Salad Sandwich
- Burrito Bowl with Spiced Lentil Taco Meat
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Cold Sesame Miso Noodles
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
These cold sesame miso noodles are a perfect no cook dish tossed in a sweet and spicy sesame miso dressing for a satisfying bite.
Ingredients
- 80g bean thread noodles (about 2 servings or bundles)
- 3 Persian cucumbers, julienned
- 1/3 cup cilantro leaves (plus more for serving), minced
- 6 mint leaves, minced (optional)
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- Zest and juice of 1/2 lime
- 1 avocado, thinly sliced
- 1 1/2 cups thawed edamame
Sesame Miso Dressing
- 1 tbsp white or yellow miso paste
- 1 tbsp tamari
- 1 tbsp rice wine vinegar
- 3 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp chili crunch oil
- 1 clove garlic, smashed
Instructions
- Prepare the noodles according to package instructions. For reference I placed the noodles in a heat safe dish and covered them in boiling water from a tea kettle for 3-5 minutes or until they are softened. Drain and place in a large mixing bowl.
- To the noodles add half the cucumbers, cilantro mint, scallions, sesame seeds, and lime.
- For the dressing, add the miso, tamari, maple syrup, vinegar, sesame oil, chili oil, and garlic to a small blender cup and blend until smooth.
- Pour the dressing over the noodles then toss to mix and fully coat.
- Divide the noodles between bowls and top with the edamame, avocado slices, more cucumber and herbs and more sesame seeds as desired.
Notes
Adjust the flavors to your liking. You can adjust the sweet, savory and tangy flavors to match your preference. Add more vinegar for tang, use more or less sweet, or amp up the savory with a little more soy sauce.
Change up the veggies. Add what you like, use what you like and skip what you don’t like. A lot of different veggies can work for this salad, so change them up using some of the ingredient swaps listed above or use what works best for you.
Save time. Use a food chopper or shredding tool to make preparing this dish as minimal effort as possible.
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