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

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Miso Peanut Rainbow Noodle Salad

  • Author: Mia Swinehart
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 46 servings 1x
  • Category: Lunch, Dinner, Sides


Super simple gluten free peanut miso noodle and veggie salad!


  • 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
  • 67 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
  • 24 tbsp water, to thin


  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.


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

Dairy Free, Gluten Free, Lunch + Dinner, Recipes, Vegetarian


Feb 17, 2022

Miso Peanut Rainbow Noodle Salad

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Emma says:

    Made this tonight for dinner and for lunches all week. I didn’t have miso paste and couldn’t find any, so I just left the miso out and it was still really good. I would make it I again even without miso!

  2. Julia M says:

    Can’t rave about this enough! So much flavor and you finish it feeling full and satisfied. Going to make this a monthly staple.

  3. Kaitie says:

    Made this dish for dinner and it was amazing! It had the perfect balance of sweetness and spicy. Really simple, especially if you prepare vegetables and sauce ahead of time. Thanks for a fun meal!

  4. Bianca says:

    Made a batch to bring for lunches for the work week – had it today and it was so delicious. Good ratio of noodles to veggies, and the sauce is soo flavorful! I topped with teriyaki marinated/pre-baked tofu and just ate it cold with everything else. Such a yummy lunch and kept me full for hours!

  5. Sydney says:

    Made this for me and a friend and was a huge hit!! Added edamame as a protein source and some broccoli, as well. Great and easy recipe and excited to have it for leftovers tomorrow!

    • Mia Swinehart says:

      Ooh I love the edamame addition I need to try that!! So happy you loved it thank you so much!! Xo

  6. Katherine says:

    10/10 SOO gorgeous, healthy, and filling !!! I don’t have sriracha so I replaced it with some Korean red pepper chili powder instead and it was delicious. Best ever for lunches 😁

  7. Jaclyn Gordon says:

    I am obsessed with this dish!! I love how many flavors there are but it is so simple, healthy, and nourishing. I can’t wait to make it again! 🙂

  8. KS says:

    Made it and put it into rice paper for some summer rolls! Ate it cold – super refreshing and savory

  9. Nicole says:

    One of my favorite meals, possibly ever! I actually cook all the veggies until just soft enough and serve this hot, but any way is delicious. My veggie hating husband loves this as well 🙂

  10. Michaela says:

    just a quick question-what kind of peanut butter should i use for the dressing?

  11. Rose Darcy says:

    So easy and satisfying!! Love this recipe. I use half the sriracha and it still has a nice bite.

  12. Kierstin says:

    I made this today for lunch. It was yummy and satisfying, but it took a LONG time to prep everything. Like over an hour for me.
    I added julienned cucumber right at the end before serving and topped with toasted sesame seeds. I omitted the cilantro, but think it would be great with some finely chopped mint as garnish as well 🙂 I will eat the leftovers tomorrow with some shredded rotisserie chicken.

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Simple. Attainable. Gathered Nutrition.