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Cucumber Mango Miso Noodle Bowl Recipe

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4.3 from 23 reviews

  • Author: Sky
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This vibrant Cucumber Mango Miso Noodle Bowl is a refreshing, flavorful vegan and gluten-free main dish perfect for warm days or anytime you crave a light yet satisfying meal. Featuring tender rice vermicelli noodles, crunchy cucumbers, sweet mango, and a tangy peanut-miso sauce, this recipe can be easily paired with your choice of cooked protein or baked tofu for added heartiness.

Ingredients

Noodles and Vegetables

  • 6 ounces rice vermicelli noodles (or any noodle you like)
  • 4 Persian cucumbers or 1 large 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, 4 for serving)
  • Extra-virgin olive oil or sesame oil, for drizzling
  • ⅓ cup chopped cashews, toasted
  • ¼ cup torn mint
  • Sea salt, to taste

Protein

  • Protein of choice, or baked tofu (optional)

Peanut-Miso Sauce

  • 3 tablespoons peanut butter
  • 1 tablespoon white miso paste
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove, minced
  • 1½ tablespoons fresh lime juice
  • 2 to 4 tablespoons warm water

Instructions

  1. Make the peanut-miso sauce: In a small bowl, whisk together the peanut butter, white miso paste, minced fresh ginger, minced garlic, and fresh lime juice. Gradually whisk in warm water a tablespoon at a time until the sauce reaches a smooth, drizzable consistency. Set aside to let the flavors meld.
  2. Prepare the cucumber mixture: In a medium bowl, combine the thinly sliced cucumbers, chopped scallions, diced ripe mango, and thinly sliced or minced jalapeño pepper. Add a few pinches of sea salt and squeeze the juice of one lime slice over the mixture. Toss everything together gently and set aside to marinate slightly.
  3. Cook the noodles: Prepare the rice vermicelli noodles according to the package instructions, usually by soaking or boiling briefly until tender. Drain the noodles and rinse thoroughly under cold water to stop cooking and prevent sticking. Toss the noodles with a small drizzle of extra-virgin olive oil or sesame oil to keep them separate and glossy.
  4. Assemble the bowls: Divide the prepared noodles among four serving bowls. Top each with the cucumber and mango mixture, toasted chopped cashews, and torn fresh mint leaves. Drizzle generously with the prepared peanut-miso sauce. Add your preferred protein or baked tofu on top if using.
  5. Serve: Garnish each bowl with lime slices for extra zest and provide any remaining peanut-miso sauce on the side for additional drizzling according to taste. Serve immediately for best freshness and texture.

Notes

  • To keep this recipe vegan and gluten-free, be sure to use gluten-free miso paste and check your noodle choice accordingly.
  • Baked tofu pairs excellently with this bowl; marinate tofu cubes and bake at 400°F for 25-30 minutes until crispy.
  • Adjust the jalapeño amount based on your heat preference or omit if sensitive to spice.
  • The peanut-miso sauce can be made ahead and refrigerated for up to 3 days; stir well before serving.
  • Use fresh lime juice for the best tangy brightness; bottled lime juice will alter the flavor.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Fusion, Asian-inspired

Find it online: https://skysrecipes.com/cucumber-mango-miso-noodle-bowl-recipe/