Cucumber Mango Miso Noodle Bowl
Ingredients
The Noodles and Vegetables
-
6
ounces
rice vermicelli noodles
-
4
count
Persian cucumbers
-
¼
cup
chopped scallions
-
1
count
ripe mango
-
½
count
jalapeño pepper
-
5
slices
lime
-
⅓
cup
chopped cashews
-
¼
cup
torn mint
-
to taste
sea salt
The Sauce
-
3
tablespoons
peanut butter
-
1
tablespoon
white miso paste
-
1
tablespoon
minced fresh ginger
-
1
clove
garlic
-
1½
tablespoons
fresh lime juice
-
2 to 4
tablespoons
warm water
Optional Protein
-
to taste
protein of choice
Instructions
- Make the peanut-miso sauce by whisking together peanut butter, miso paste, ginger, garlic, and lime juice in a small bowl. Add warm water until the sauce reaches a drizzable consistency.
- In a separate bowl, combine cucumbers, scallions, mango, jalapeño, salt, and lime juice. Toss and set aside.
- Cook the rice noodles according to package instructions. Drain and rinse under cold water, then toss with olive oil or sesame oil to prevent sticking.
- Assemble the bowls by layering rice noodles, cucumber mixture, cashews, mint, and tofu if using. Drizzle with peanut-miso sauce and serve with lime slices.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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