Cozy Cold Sesame Miso Noodles
Ah, the joyous arrival of warmer days always brings with it a delightful craving for something light yet satisfying. These Cold Sesame Miso Noodles have quickly become one of my go-to recipes during those balmy afternoons. Imagine a bowl of silky noodles lovingly coated in a creamy, nutty sauce, topped with vibrant crisp vegetables and a sprinkle of sesame seeds. The combination of textures and flavors sings like a gentle summer breeze, evoking memories of picnics in the park and backyard barbecues with family.
As the days elongate and evenings become enchanting, there’s no better way to celebrate the cozy warmth of the season than with this simple yet utterly delicious dish. Perfect for an easy weeknight dinner or a light lunch that will impress friends and family, these noodles not only satisfy the taste but also make your kitchen feel like a welcoming haven. I promise, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: This delectable dish comes together in no time, perfect for busy weeknights or last-minute gatherings.
- No-Bake Delight: No need to heat up your kitchen! The only cooking required is for the noodles.
- Fresh and Flavorful: Crisp cucumbers, creamy avocado, and fragrant herbs transform this dish into a refreshing meal.
- Customizable: Feel free to play around with toppings and ingredients to tailor it to your taste buds.
- Perfect for Meal Prep: These noodles store beautifully and can easily be made ahead for an effortless lunch or dinner option.
Gather These Simple Ingredients
Here’s what you’ll need to recreate this mouthwatering dish:
- 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
- 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
Let’s Make It Together
Prepare the noodles according to package instructions. For a quick method, I like to place the noodles in a heat-safe dish and cover them with boiling water from a tea kettle for 3-5 minutes or until softened. Drain and place in a large mixing bowl.
To the drained noodles, add half of the julienned cucumbers, minced cilantro, minced mint (if using), sliced scallions, toasted sesame seeds, and the lime zest and juice.
In a small blender cup, combine the miso paste, tamari, maple syrup, rice wine vinegar, toasted sesame oil, chili crunch oil, and smashed garlic. Blend until smooth and creamy.
Pour the dressing over the noodle mixture and toss well to coat everything evenly.
Divide the noodles between bowls and generously top with edamame, sliced avocado, remaining cucumbers, and extra herbs and sesame seeds as desired.
Delicious Variations to Try
- Zesty Citrus Twist: Swap the lime for lemon or add a splash of orange juice for a fruity kick.
- Crunchy Veggie Boost: Toss in some shredded carrots or bell peppers for an extra crunch and a pop of color.
- Protein-Packed Additions: Consider grilled chicken, shrimp, or tofu to make it even more satisfying.
- Spicy Kick: Add some sriracha or a sprinkle of red pepper flakes to amp up the heat!
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can prepare the noodles and dressing in advance. Just keep them separate until you’re ready to serve to maintain the texture.
- Ingredient Swaps: Feel free to substitute the edamame with chickpeas or black beans for a different flavor profile.
- Slicing Tricks: Use a mandoline for perfectly julienned cucumbers and thin slices of avocado without any fuss.
- Storage Suggestions: Leftovers keep well in the fridge for 2-3 days. Just give them a good toss before serving!
Nutrition Information per Serving
- Serving Size: Approximately 1 bowl
- Calories: 420
- Carbohydrates: 55g
- Sugar: 8g
- Fat: 20g
- Protein: 14g
- Sodium: 500mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! The noodles can be cooked and cooled, while the dressing can be prepared in advance. Just store them separately until you’re ready to eat.
Can I use different ingredients?
Of course! Feel free to mix in your favorite veggies or protein sources to make this dish your own!
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Just give everything a good toss before serving!
How long does it last?
These noodles will taste best within 2-3 days, but be sure to keep everything chilled if not eating right away!
A Cozy Closing Note
There’s something incredibly heartwarming about sharing a bowl of Cold Sesame Miso Noodles with loved ones, basking in the glow of laughter and shared stories. Each bite is a celebration of flavors and textures that feels like a hug on a plate. Save this Cold Sesame Miso Noodles recipe to your Pinterest board so it’s ready when you need a cozy treat. I can’t wait to hear how it warms your kitchen and fills your hearts this season!
Print
Cozy Cold Sesame Miso Noodles
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A refreshing bowl of silky noodles coated in a creamy, nutty sauce, topped with crisp vegetables and sesame seeds. Perfect for a light lunch or quick dinner.
Ingredients
- 80g bean thread noodles
- 3 Persian cucumbers, julienned
- 1/3 cup cilantro leaves, 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
- 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 a quick method, place the noodles in a heat-safe dish and cover them with boiling water for 3-5 minutes until softened. Drain and place in a large mixing bowl.
- Add half of the julienned cucumbers, minced cilantro, minced mint (if using), sliced scallions, toasted sesame seeds, and lime zest and juice to the drained noodles.
- Combine the miso paste, tamari, maple syrup, rice wine vinegar, toasted sesame oil, chili crunch oil, and smashed garlic in a small blender cup. Blend until smooth and creamy.
- Pour the dressing over the noodle mixture and toss well to coat everything evenly.
- Divide the noodles between bowls and generously top with edamame, sliced avocado, remaining cucumbers, and extra herbs and sesame seeds as desired.
Notes
Make the noodles and dressing in advance and keep them separate until serving for optimal texture. Store leftovers in the fridge for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
