Cozy Cold Sesame Miso Noodles: A Perfect Weeknight Dinner
As the sun sets earlier and the evenings draw in, there’s something inherently comforting about a bowl of noodles, especially when they’re draped in a silky, creamy miso dressing. Today, I’m thrilled to share one of my favorite comforting dishes: Cold Sesame Miso Noodles. This dish transports me back to warmer days spent enjoying simple, yet vibrant food with my loved ones. It’s not just a recipe; it’s a journey of flavors that captures the essence of cozy gatherings and heartfelt conversations. Perfect for easy weeknight dinners or meal prep, this dish is packed with fresh veggies and zesty flavors that keep it light yet fulfilling.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: With just a handful of ingredients, this dish comes together in under 30 minutes, making it ideal for busy weeknights.
- No Cooking Required: Just soak the noodles, chop some veggies, and blend your dressing—perfect for those who prefer to avoid long cooking times.
- Nutritious and Satisfying: Featuring a mix of vibrant veggies and protein-rich edamame, this dish is as nutritious as it is delicious.
- Crowd-Pleasing Flavors: The combination of creamy miso dressing with fresh herbs and crunchy cucumbers makes it a guaranteed hit at any table.
- Adaptable: Easily customize with your favorite toppings or seasonal vegetables, making this recipe a delightful canvas for culinary creativity.
Ingredients You’ll Need for Cold Sesame Miso Noodles
- 80g bean thread noodles (about 2 servings or bundles)
- 3 Persian cucumbers, julienned
- 1/3 cup cilantro leaves, minced (plus more for serving)
- 6 mint leaves, minced (optional)
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- Zest and juice of 1/2 lime
- 1 avocado, thinly sliced
- 1 1/2 cups thawed edamame
- 1 tbsp white or yellow miso paste
- 1 tbsp tamari
- 1 tbsp rice wine vinegar
- 3 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp chili crunch oil
- 1 clove garlic, smashed
How to Make Cold Sesame Miso Noodles
Prepare the noodles according to package instructions. For best results, place the noodles in a heat-safe dish and cover them with boiling water from a tea kettle for 3-5 minutes or until softened. Drain and transfer to a large mixing bowl.
To the softened noodles, add half of the julienned cucumbers, minced cilantro, mint (if using), sliced scallions, toasted sesame seeds, and the zest and juice of half a lime.
In a small blender cup, combine the miso, tamari, maple syrup, rice wine vinegar, toasted sesame oil, chili crunch oil, and smashed garlic. Blend until smooth and silky.
Pour the creamy dressing over the noodle mixture and toss gently to coat everything evenly.
Divide the noodle mixture between bowls and top each serving with the remaining edamame, avocado slices, more cucumber, extra herbs, and additional sesame seeds as desired.
Variations & Creative Twists
- Zesty Citrus Addition: Add a splash of orange juice or zest for an extra citrusy flavor that brightens the dish.
- Crispy Tofu: For a heartier meal, top your noodles with cubes of crispy tofu for added protein and texture.
- Spicy Kick: Drizzle in more chili oil or toss in some sliced fresh chilies to elevate the spice level for those who love a kick.
- Seasonal Veggies: Feel free to add other seasonal vegetables like shredded carrots or bell peppers for more color and crunch.
Chef Emma’s Helpful Tips
- Make-Ahead Friendly: This dish can be made in advance and stored in the fridge for up to 3 days. Just keep the dressing separate until you’re ready to serve to maintain freshness.
- Ingredient Swaps: Can’t find bean thread noodles? Substitute them with rice noodles or zucchini noodles for a low-carb version.
- Perfect Slicing: For the cucumbers and avocado, use a sharp knife to get clean cuts and avoid browning on the avocado by adding a squeeze of lime.
- Storage Suggestions: Store leftover noodles in an airtight container in the fridge. To refresh, toss again with a little extra lime juice.
Nutrition Information per Serving
- Serving Size: Based on 2 servings
- Calories: 420
- Carbohydrates: 62g
- Sugar: 12g
- Fat: 18g
- Protein: 12g
- Sodium: 550mg
Frequently Asked Questions
Can I make this ahead?
Yes! This recipe is perfect for meal prep. Just keep the dressing separate until you’re ready to enjoy.
Can I use different ingredients?
Absolutely! Feel free to swap in your favorite vegetables or proteins based on what you have on hand.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Remember to keep the dressing separate for best results.
How long does it last?
This dish maintains its quality for up to 3 days in the fridge. Just refresh with a bit more lime juice before serving.
A Cozy Closing Note
Cold Sesame Miso Noodles are more than just a meal; they’re a delightful experience filled with bright flavors and nutritious ingredients. Whether you’re preparing a quick dinner for yourself or a spread for friends, this recipe captures all the warmth and comfort of home cooking. Save this Cold Sesame Miso Noodles recipe to your Pinterest board so it’s ready when you need a cozy treat! Happy cooking!
Cozy Cold Sesame Miso Noodles
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A comforting bowl of noodles draped in a silky, creamy miso dressing, perfect for busy weeknight dinners.
Ingredients
- 80g bean thread noodles (about 2 servings or bundles)
- 3 Persian cucumbers, julienned
- 1/3 cup cilantro leaves, minced (plus more for serving)
- 6 mint leaves, minced (optional)
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- Zest and juice of 1/2 lime
- 1 avocado, thinly sliced
- 1 1/2 cups thawed edamame
- 1 tbsp white or yellow miso paste
- 1 tbsp tamari
- 1 tbsp rice wine vinegar
- 3 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp chili crunch oil
- 1 clove garlic, smashed
Instructions
- Prepare the noodles according to package instructions. For best results, place the noodles in a heat-safe dish and cover with boiling water for 3-5 minutes or until softened. Drain and transfer to a large mixing bowl.
- Add half of the julienned cucumbers, minced cilantro, mint (if using), sliced scallions, toasted sesame seeds, and the zest and juice of half a lime to the noodles.
- Combine the miso, tamari, maple syrup, rice wine vinegar, toasted sesame oil, chili crunch oil, and smashed garlic in a small blender cup. Blend until smooth.
- Pour the creamy dressing over the noodle mixture and gently toss to coat everything evenly.
- Divide the noodle mixture between bowls and top each serving with the remaining edamame, avocado slices, more cucumber, extra herbs, and additional sesame seeds as desired.
Notes
This dish can be made in advance and stored in the fridge for up to 3 days. Keep the dressing separate until serving for best results.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
