loveandlemons4.8
Cucumber Mango Miso Noodle Bowl
These bowls are a delicious meal with or without a cooked protein of your choice. Made with rice noodles & tofu, they are vegan & gluten-free.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
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.
peanut butter3 tablespoons
2
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.
3
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.
4
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.
lime slices (1 for squeezing, 4 for serving)5
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