Name: Cucumber Mango Miso Noodle Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 6 ounces rice vermicelli noodles; 4 Persian cucumbers, thinly sliced (or 1 large English cucumber); ¼ cup scallions, finely chopped; 1 ripe mango, diced; ½ jalapeño pepper, thinly sliced or minced; 1½ tablespoons fresh lime juice (plus 4 lime slices for serving); 2 teaspoons extra-virgin olive oil or sesame oil; ⅓ cup cashews, chopped and toasted; ¼ cup fresh mint leaves, torn; ½ teaspoon sea salt, or to taste; 3 tablespoons peanut butter; 1 tablespoon white miso paste; 1 tablespoon fresh ginger, minced; 1 garlic clove, minced; 1½ tablespoons fresh lime juice; 2 to 4 tablespoons warm water, as needed; Optional: 14 ounces extra-firm tofu; 1½ tablespoons extra-virgin olive oil (for tofu); 1 tablespoon tamari; ¼ teaspoon sea salt (for tofu); ¼ teaspoon freshly ground black pepper; 1 teaspoon chili sauce (optional, halal-friendly)

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This refreshing noodle bowl brings together silky rice noodles, crisp cucumber, juicy mango, and a vibrant miso-ginger peanut sauce. Light yet satisfying, it’s the kind of meal that feels nourishing, colorful, and full of bold flavor, perfect for warm days or anytime you crave something fresh and balanced.

Why You’ll Love This Recipe

This recipe is quick to prepare and packed with contrasting textures and flavors. The sweetness of mango balances the savory, tangy peanut-miso sauce, while cucumber and mint add brightness and crunch. It’s naturally dairy-free, easily adaptable, and can be served as a light main dish or upgraded with tofu for a more filling meal. It also works well for meal prep since the components can be prepared ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the noodle bowls
6 ounces rice vermicelli noodles
4 Persian cucumbers, thinly sliced (or 1 large English cucumber)
¼ cup scallions, finely chopped
1 ripe mango, diced
½ jalapeño pepper, thinly sliced or minced
1½ tablespoons fresh lime juice (plus 4 lime slices for serving)
2 teaspoons extra-virgin olive oil or sesame oil
⅓ cup cashews, chopped and toasted
¼ cup fresh mint leaves, torn
½ teaspoon sea salt, or to taste

For the miso-ginger peanut sauce
3 tablespoons peanut butter
1 tablespoon white miso paste
1 tablespoon fresh ginger, minced
1 garlic clove, minced
1½ tablespoons fresh lime juice
2 to 4 tablespoons warm water, as needed

Optional baked tofu
14 ounces extra-firm tofu
1½ tablespoons extra-virgin olive oil
1 tablespoon tamari
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon chili sauce (optional, halal-friendly)

Directions

Prepare the peanut-miso sauce by whisking together the peanut butter, miso paste, ginger, garlic, and lime juice in a small bowl. Gradually whisk in the warm water until the sauce reaches a smooth, pourable consistency. Set aside.

In a medium bowl, combine the sliced cucumbers, scallions, diced mango, and jalapeño. Sprinkle with sea salt and drizzle with lime juice. Toss gently and let sit while you prepare the noodles.

Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water until completely cool. Toss the noodles with olive oil or sesame oil to prevent sticking.

If using tofu, preheat the oven to 400°F (200°C). Pat the tofu dry and cut into 1-inch cubes. Place on a parchment-lined baking sheet and toss with olive oil, tamari, salt, and pepper. Bake for 17 to 20 minutes until golden at the edges. Remove, drizzle with chili sauce if using, and return to the oven for 2 more minutes.

Assemble the bowls by dividing the noodles between serving bowls. Top with the cucumber-mango mixture, cashews, mint, baked tofu if using, and generous drizzles of the peanut-miso sauce. Serve with lime slices on the side.

Servings and timing

Servings: 3 as a main dish, or 4 when served with baked tofu
Prep time: 15 minutes
Cook time: 10 minutes (plus tofu baking time if used)
Total time: about 25 minutes, or 40 minutes with tofu

Storage/Reheating

Store the noodles, vegetables, sauce, and tofu separately in airtight containers in the refrigerator for up to 3 days. This dish is best enjoyed cold or at room temperature. If reheating tofu, warm it briefly in a pan or oven, then assemble with the chilled noodles and vegetables for the best texture.

FAQs

Can I make this recipe gluten-free?

Yes, rice vermicelli noodles are naturally gluten-free. Just ensure the miso paste and tamari used are certified gluten-free.

What can I use instead of mango?

You can substitute mango with papaya, pineapple, or even thinly sliced orange segments for a similar sweet contrast.

Is the dish spicy?

It has a mild heat from the jalapeño. You can reduce or omit it entirely if you prefer no spice.

Can I prepare this ahead of time?

Yes, all components can be made in advance and assembled just before serving.

What protein works best besides tofu?

Grilled shrimp, baked salmon, or chickpeas work well while keeping the flavors balanced.

Can I use a different nut butter?

Almond butter or cashew butter can be used, though the flavor will be slightly different.

How do I keep noodles from sticking?

Rinsing them under cold water and tossing with a small amount of oil prevents clumping.

Is this recipe suitable for meal prep?

Yes, it’s excellent for meal prep when stored in separate containers.

Can I serve this warm?

It’s best cold or room temperature, but you can serve the noodles slightly warm if preferred.

What herbs can replace mint?

Fresh cilantro or basil are great alternatives if mint isn’t available.

Conclusion

This Cucumber Mango Miso Noodle Bowl is a vibrant, satisfying dish that celebrates fresh ingredients and bold flavors with minimal effort. Whether you enjoy it as a light lunch, a refreshing dinner, or a make-ahead meal, it’s a versatile recipe you’ll want to return to again and again.

Cucumber Mango Miso Noodle Bowl

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating