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Super Green Miso Peanut Noodle Salad

Serves 6 | Ready in 30 minutes


    Miso Peanut Noodle Salad

    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.


    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.


    Super Green Miso Peanut Noodle 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
    • 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


    Per serving:

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



    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.


    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.


    Like this recipe?

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



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.