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Cucumber Mango Miso Noodle Bowl

By loveandlemons.com

Cucumber Mango Miso Noodle Bowl

These bowls are a delicious meal with or without a cooked protein of your choice. Made with rice noodles & tofu, they are vegan & gluten-free.

Updated at: Tue, 21 Jan 2025 06:59:14 GMT

Nutrition balance score

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Ingredients

4 servings

6 ouncesrice vermicelli noodles

or any noodle you like

4Persian cucumbers

or 1 large English cucumber, thinly sliced

¼ cupscallions

0.5jalapeño pepper

thinly sliced or minced

5 sliceslime

1 for squeezing, 4 for serving

Extra-virgin olive oil

or sesame oil, for drizzling

⅓ cupcashews toasted

Protein of choice

or see baked tofu recipe below

3 tablespoonspeanut butter

1 tablespoonwhite miso paste

1 tablespoonfresh ginger

1 ½ tablespoonsfresh lime juice

2 tablespoonswater

Instructions

View on loveandlemons.com

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Notes

3 liked

0 disliked

Delicious

Fresh

Easy

Go-to

Kristen Koprowski· 6 months ago

Love this recipe, it's fresh and light and great for summer. If you have a peanut allergy or just want to swap the sauce, I love a little drizzle of sweet chili sauce on this as well.

Love this recipe, it's fresh and light and great for summer. If you have a peanut allergy or just want to swap the sauce, I love a little drizzle of sweet chili sauce on this as well.

gaby morency· last year

Followed the recipe to a T. Delicious! I was so excited to "dig in" I forgot to sprinkle on the cashews! How much better can it get!? I'll remember next time and update the notes. It's a keeper!

Followed the recipe to a T. Delicious! I was so excited to "dig in" I forgot to sprinkle on the cashews! How much better can it get!? I'll remember next time and update the notes. It's a keeper!