A couple of weeks in the past, whereas I used to be making a listing of potential upcoming summer season recipes, I requested Jack “hey, what’s a recipe you really want me to make?” In the previous, solutions to questions like which might be normally “pretzels!” or “pizza!” however this time it was “an asian noodle salad.” I requested if he might be extra particular however he mentioned “I just really really love noodles – you know, when they’re tossed in an asian-ey kind of dressing.” Not an enormous assist, however not less than it was one thing.
So on a Monday after I felt I may use somewhat reset after weekend-eating, his concept (with a ginger-y sauce) sounded fairly good. This recipe is just not an genuine model of something, however after I received round to creating mentioned “asian noodle salad,” this was what I occurred to have: a bunch of cucumbers, a ripe mango, a couple of limes, a jalapeño, and a bunch of mint. At first, I wished so as to add peppers, cabbage, and all the pieces colourful, however then I noticed that I may make one thing scrumptious with out tossing within the kitchen sink.
The tangy miso-peanut sauce is the actual star – it’s additionally grow to be a go-to recipe recently as a result of its elements are really easy to maintain readily available. Miso paste lasts about 1 yr within the fridge and I retailer my recent ginger within the freezer. Peanut butter, garlic, limes, are all regulars round right here.
The second time I made this recipe, I served it to my household and added tofu on high to make it an even bigger meal – the tofu is just not pictured right here, however I’ve included a recipe under. This recipe serves three by itself or four when you add the tofu (or no matter protein you want – rooster, shrimp, salmon, and many others).
If you don’t have vermicelli rice noodles, brown rice stir fry noodles (the flat, thicker noodles) work effectively right here. Pasta would even be nice in a pinch.
Cucumber Mango Miso Noodle Bowls
- 6 ounces rice vermicelli noodles (or any noodle you want)
- four Persian cucumbers or 1 giant 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, four for serving)
- extra-virgin olive oil or sesame oil, for drizzling
- ⅓ cup chopped cashews, toasted
- ¼ cup torn mint
- sea salt
- protein of selection, or (see baked tofu recipe under)
- three tablespoons peanut butter
- 1 tablespoon white miso paste
- 1 tablespoon minced recent ginger
- 1 garlic clove, minced
- 1½ tablespoons recent lime juice
- 2 to four tablespoons heat water
- Make the peanut-miso sauce: In a small bowl, whisk collectively the peanut butter, miso paste, ginger, garlic, and lime juice. Whisk within the heat water, as wanted, till the sauce is a drizzable consistency. Set apart.
- Combine the cucumbers, scallions, mango and jalapeño in a bowl with a couple of pinches of salt and a squeeze of lime. Toss and put aside.
- Cook the rice noodles based on the bundle instructions. Drain and rinse below chilly water. Toss with a little bit of olive oil or sesame oil to maintain the noodles from sticking collectively.
- Assemble bowls with the rice noodles, cucumber combination, cashews, mint, beneficiant drizzles of the peanut-miso sauce and tofu, if utilizing. Serve with lime slices and additional sauce on the aspect.
14 ounces extra-firm tofu
extra-virgin olive oil, for drizzling
tamari, for drizzling
sea salt and freshly floor black pepper
sriracha, for drizzling
Preheat the oven to 400°F and line a big baking sheet with parchment paper. Pat the tofu dry and reduce into 1-inch cubes. Place on the baking sheet and toss with drizzles of olive oil, tamari and pinches of salt and pepper. Bake for 17 to 20 minutes, or till golden brown across the edges. Remove from the oven, toss the tofu frivolously with sriracha, and return it to the oven for two extra minutes.