Description
This vibrant Cucumber Mango Miso Noodle Bowl combines refreshing ingredients like cucumber, mango, and mint with silky rice noodles and a creamy miso-ginger peanut sauce. It’s a nourishing, dairy-free dish perfect for warm days, quick lunches, or meal prep.
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)
Instructions
- Whisk together peanut butter, miso paste, ginger, garlic, and lime juice. Gradually whisk in warm water until smooth and pourable. Set aside.
- In a bowl, combine sliced cucumbers, scallions, diced mango, and jalapeño. Season with sea salt and lime juice. Toss gently and set aside.
- Cook rice vermicelli noodles according to package instructions. Drain and rinse under cold water. Toss with olive oil or sesame oil to prevent sticking.
- If using tofu: Preheat oven to 400°F (200°C). Cut tofu into 1-inch cubes and toss with olive oil, tamari, salt, and pepper. Spread on a parchment-lined baking sheet and bake for 17–20 minutes. Drizzle with chili sauce if using and return to oven for 2 more minutes.
- Assemble bowls by dividing noodles among bowls. Top with cucumber-mango mix, toasted cashews, mint, baked tofu if using, and drizzle with peanut-miso sauce. Serve with lime slices.
Notes
- Prepare all components in advance and assemble when ready to serve for optimal freshness.
- Substitute mango with pineapple, papaya, or orange segments if desired.
- Mint can be replaced with fresh cilantro or basil.
- Serve cold or at room temperature for best texture and flavor.
- Use gluten-free tamari and miso to ensure the dish is completely gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook / Boil / Optional Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (without tofu)
- Calories: 390
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
