The easy, healthy dinner you need at the end of a long day, this rice noodle salad comes together in just 20 minutes, with 1 pot and minimal chopping. Rice noodles, carrot, edamame, and corn are tossed with a flavorful ginger-miso dressing. Vegan, oil-free, and gluten-free.
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. Thoroughly rinse with cold water to lower the temperature and prevent the noodles from 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.
Arrange spinach and cabbage, if using, on individual serving plates, top with noodle salad, and serve with pepper.
Store leftover noodle salad in the refrigerator for up to 4 days.