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.
