Spicy Miso Noodles
"My Thai Kitchen contest winner!!"
photo by FLKeysJen
- Ready In:
- 23mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 453.59 g buckwheat noodle
- 236.59 ml cooked edamame
- 236.59 ml thinly sliced fresh cucumber
- 59.14 ml sliced green onion
- 44.37 ml mayonnaise
- 14.79 ml rice vinegar
- 9.85 ml white miso
- 4.92 ml soy sauce
- 4.92 ml roasted red chili paste
- 4.92 ml dark sesame oil
- 4.92 ml fresh ginger
- 4.92 ml fresh garlic
- 236.59 ml fresh bean sprout
- 118.29 ml fresh cilantro
directions
- Cook noodles according to package directions. Drain noodles; set aside to cool.
- In a large bowl, combine rice noodles with edamame, cucumber, and onions.
- In a separate bowl, mix mayonnaise, rice vinegar, white miso, soy sauce, chili paste, sesame oil, ginger, and garlic together with a whisk.
- Pour sauce over noodle mixture; toss until all noodles are evenly coated. Top with bean sprouts and cilantro.
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Reviews
-
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! -
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!
