These light ginger-miso noodles are a refreshing dinner on busy nights. Ready in 20 minutes. Made in 1 pot with minimal chopping. To make it more filling, serve with sliced avocado, sesame seeds, baked tofu, peanuts, or cashews. You can also whisk a couple of tablespoons of nut or seed butter (sunbutter is great in this) into the dressing for added richness.
8ouncesrice noodles - I used brown rice Pad Thai noodles.
1largecarrot, peeled and diced
2cupsfrozen shelled edamame
1cupfrozen sweet corn
zest from half a lime, optional - This adds significantly more lime flavor than the juice, so use it if you're a fan!
2tablespoonslime juice - From about 1 lime.
2 ½tablespoonstamari - Or soy sauce or shoyu if GF isn't needed.
2tablespoonswhite miso
1 ½teaspoonsfreshly grated ginger - Approx. small thumb-size piece of ginger root.
2teaspoonsmaple syrup or agave
1teaspoonrice vinegar
1large clovegarlic, minced or grated
For serving:
¼cupchopped green onion
fresh greens like baby spinach, chopped cabbage, arugula, optional
Instructions
Heat a large pot of salted water for the noodles. Check the instructions on the noodle package; cook time for rice noodles is typically around 5 minutes. Add noodles and carrot to boiling water, and cook for 1 minute. Stir occasionally to prevent noodles from sticking.
By the end of the minute the water should have returned to a boil. Add the edamame to the pot, stir, and set timer for 5 minutes. As soon as the water returns to a boil, add the corn. Once noodles are tender, drain in a colander. Rinse with water to prevent sticking. Drain well.
In a large serving bowl whisk together the lime zest and juice, tamari, miso, ginger, sweetener, rice vinegar, and garlic. Add the cooled noodles and veggies to the serving bowl and toss with the dressing. Top with green onion. The noodles can be served warm or cold.
Arrange greens on individual serving plates, if using, top with noodles, and green onion, and serve.
Notes
Store leftover noodles in the refrigerator for up to 4 days.