Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
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
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
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
In a large bowl, mix all prepped vegetables together.
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.
Meanwhile, mix together all of the peanut miso sauce ingredients in a small bowl. Set aside.
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.
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!
Thank you so much Emma! So happy you enjoyed it! 🙂
Can’t rave about this enough! So much flavor and you finish it feeling full and satisfied. Going to make this a monthly staple.
This is so sweet to hear!! Thank you so much Julia!
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!
Thank you so much Kaitie- this makes me SO happy to hear!! Xo
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!
Yum- love that addition you made. I’m so happy you loved this thank you Bianca!!
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!
Ooh I love the edamame addition I need to try that!! So happy you loved it thank you so much!! Xo
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 😁
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! 🙂
Made it and put it into rice paper for some summer rolls! Ate it cold – super refreshing and savory
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 🙂
just a quick question-what kind of peanut butter should i use for the dressing?