banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Super Green Miso Peanut Noodle Salad

Serves 6 | Ready in 30 minutes

    Share

    Asian-inspired noodles with a hint of Sriracha spice up this unexpected summer salad. Peanut butter and miso help create a creamy, decadent dressing, while fresh chopped mint and cucumber keep things refreshing.

    Advertisement

    Something to taco ’bout

    For something different, try making a handheld romaine lettuce “taco” with this peanut noodle salad instead of eating it with a fork or chopsticks.

    Advertisement

    Super Green Miso Peanut Noodle Salad

    Ingredients

    Salad
    • 8 oz spelt spaghetti or gluten-free brown rice spaghetti or buckwheat soba noodles
    • 1 bunch rapini, tough ends trimmed, cut into bite-size pieces
    • 1 cucumber, thinly sliced or cut into small pieces
    • 1 - 7 1/2 oz package smoked tofu or 9 oz package tempeh, diced
    • 1/2 cup chopped fresh mint
    Dressing
    • 1/2 cup Master Vinaigrette
    • 2 Tbsp natural, unsweetened peanut butter
    • 2 Tbsp orange juice
    • 1 Tbsp sweet white miso
    • 1 Tbsp grated fresh ginger
    • 2 tsp toasted sesame oil
    • 2 tsp Sriracha or other hot chili sauce (use more or less depending on spice tolerance)
    • 1/2 cup unsalted roasted peanuts, roughly chopped

    Nutrition

    Per serving:

    • calories461
    • protein22g
    • fat25g
    • carbs44g
      • sugar4g
      • fiber4g
    • sodium274mg

    Directions

    01

    Bring large pot of water to a boil. Cook spaghetti according to package directions; add rapini for last 3 minutes of cooking. Drain, rinse with cold water and drain again. Transfer to large bowl and toss with cucumber, tofu or tempeh and mint.

    02

    In food processor or blender, pureu0301e Master Vinaigrette, peanut butter, orange juice, miso, ginger, sesame oil and Sriracha until smooth. Toss with salad. Cover and chill until ready to serve. Garnish with chopped peanuts.

    Advertisement

    Like this recipe?

    This recipe is part of the Salads That Actually Satisfy collection.

    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Warming Winter Chocolate Bark
    Food

    Warming Winter Chocolate Bark

    A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.