Total Time
Prep 15 mins
Cook 8 mins

My Thai Kitchen contest winner!!

Ingredients Nutrition


  1. Cook noodles according to package directions. Drain noodles; set aside to cool.
  2. In a large bowl, combine rice noodles with edamame, cucumber, and onions.
  3. In a separate bowl, mix mayonnaise, rice vinegar, white miso, soy sauce, chili paste, sesame oil, ginger, and garlic together with a whisk.
  4. Pour sauce over noodle mixture; toss until all noodles are evenly coated. Top with bean sprouts and cilantro.
Most Helpful

5 5

Doubled the sauce and used regular whole wheat noodles (fusilli), but otherwise, the flavor was amazing. Think I've found something new to send my monsters for lunch! Thanks!

4 5

Made for Pick a Chef Spring 2008. The flavor of this spicy sauce is INCREDIBLE. (I highly recommend "Lan Chi" chile paste with garlic with a green label, available in Asian markets.) This was my first time trying buckwheat noodles and cooking with miso, and I enjoyed both. I used an 8 oz package of noodles and kept all other amounts the same. Also we tried it both ways and this dish is much better hot. Next time I will put the noodles back in the hot pan on the burner and then add in the sauce. A yummy and filling vegetarian dinner - congratulations on winning the contest!