The best gluten free Peanut Miso Noodle Salad! Full of flavor, lots of color, and so many nutrients. This noodle salad is one of the best nourishing meals I have made in a LONG time! I seriously cannot get enough.

The peanut miso sauce will have you hooked immediately- its so simple and SO delicious. Pro tip: you can use this sauce for so many other things, so it’s great to keep in your back pocket. Think spring or summer rolls, chopped salads, with chicken skewers, etc. It’s versatile, gluten free, dairy free, and made with simple ingredients!

This salad makes a delicious weeknight dinner, or it can even be prepped and enjoyed for a few days of amazing meal prep! It makes great leftovers- you can enjoy this chilled or more room temp. However you prefer!

Feel free to serve this noodle salad with any protein you love. I personally love this dish with some tofu!

How I make my air fryer tofu:

I press the liquid out of a block of tofu, dice it into cubes, and toss it with a little avocado oil, garlic powder, onion powder, salt, and pepper. You can use any spices you love!

I then stick it in the air fryer at 400°F and cook for a bit until it has sort of puffed up and has a bit of a crisp to the outside. I just keep an eye on it and take it out when it looks cooked to my liking! Super simple and works like a charm.

This dish would also be amazing with shredded or grilled chicken, shrimp, salmon, tempeh, or steak. So many ways to enjoy this amazing salad- I am obsessed!

I would love to know if you give this dish a try! Leaving a rating and review of the recipes you make is so helpful to me and to other readers- thank you so much in advance :)! Enjoy! xo

Miso Peanut Rainbow Noodle Salad

★★★★★ 4.9 from 12 reviews

• Author: Mia Swinehart
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Category: Lunch, Dinner, Sides

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Description

Super simple gluten free peanut miso noodle and veggie salad!

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Ingredients

Scale 1x2x3x

• 8 oz rice noodles (I use pho or udon noodles)
• 4 cups shredded purple cabbage (I do this with my food processor shred attachment!)
• 2 carrots, grated or shredded
• 1 bell pepper, thinly sliced
• 6–7 green onions, diced
• Optional: handful of fresh cilantro

Peanut Miso 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, minced
• 1/2 tsp fresh ginger
• 2–4 tbsp water, to thin

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Instructions

1. In a large bowl, mix all prepped vegetables together.
2. Cook noodles according to package directions. Be careful not to over cook! Drain and rinse with cold water and allow to cool before mixing with veggies.
3. Meanwhile, mix together all of the peanut miso sauce ingredients in a small bowl. Set aside.
4. Mix the vegetables, noodles, and peanut sauce together until we’ll-combined. Serve cold or room temp with protein of choice.* Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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Notes

*See blog post for how I make my air fryer tofu as seen in the photographs.