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.
Author: Jeanine Donofrio
Recipe type: Main dish
Serves: 4
Ingredients
- 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
- Protein of choice, or (see baked tofu recipe below)
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
- 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.
- 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.
- 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.
- 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.
Notes
Baked Tofu
14 ounces extra-firm tofu
extra-virgin olive oil, for drizzling
tamari, for drizzling
sea salt and freshly ground black pepper
sriracha, for drizzling
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Pat the tofu dry and cut 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 until golden brown around the edges. Remove from the oven, toss the tofu lightly with sriracha, and return it to the oven for 2 more minutes.
14 ounces extra-firm tofu
extra-virgin olive oil, for drizzling
tamari, for drizzling
sea salt and freshly ground black pepper
sriracha, for drizzling
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Pat the tofu dry and cut 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 until golden brown around the edges. Remove from the oven, toss the tofu lightly with sriracha, and return it to the oven for 2 more minutes.
Recipe by Love and Lemons at https://www.loveandlemons.com/cucumber-mango-miso-noodle-bowls/