Name: Miso Peanut Cucumber and Noodle Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 8 oz brown rice noodles; 4 baby cucumbers, diced; 1/2 of a bunch of green onion, thinly sliced; Sesame seeds, for topping; 1/4 cup peanut butter; 1 tbsp miso paste; 3 tbsp rice vinegar; 2 tbsp sriracha; 1/2 tbsp honey; 1/2 tbsp soy sauce or coconut aminos; 1 tsp sesame oil; 2 cloves garlic; 1/2 tsp ginger; 2–4 tbsp water, to thin

Description

Super simple cucumber and noodle salad with the best miso peanut sauce!

Ingredients

Scale

8 oz brown rice noodles
4 baby cucumbers, diced
1/2 of a bunch of green onion, thinly sliced
Sesame seeds, for topping

For the Miso Peanut Sauce

1/4 cup peanut butter
1 tbsp miso paste
3 tbsp rice vinegar
2 tbsp sriracha
1/2 tbsp honey
1/2 tbsp soy sauce or coconut aminos
1 tsp sesame oil
2 cloves garlic
1/2 tsp ginger
2–4 tbsp water, to thin

Instructions

Cook noodles according to package directions. Be careful not to over cook to avoid the noodles getting mushy. Immediately drain and rinse with cold water. Set aside to drain.
To make the sauce, whisk together all ingredients until a smooth sauce forms, adding water as needed to thin.
In a large bowl, mix together the cucumber, green onion, cooled noodles, and sauce. Taste and add more sriracha for extra spice, or salt as needed. Serve room temp or cool; leftovers can be stored for up to 3 days in the refrigerator.