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This Cold Noodle Salad with Miso-Peanut Sauce is crazy easy and can be made in under 20 minutes. It’s also extremely versatile, with the option to swap out veggies or add proteins like tofu or seitan.
THIS SAUCE.
I could put it on virtually everything. And this Cold Noodle Salad dish is no exception. I am absolutely in love with how easy it is to throw this dish together!
To make, first boil the rice noodles according to the package directions (about 5-6 minutes). Drain and rinse with cold water and set aside.
Meanwhile, in a wok or medium skillet, add 2 tablespoons unsalted vegetable broth. Next add the minced garlic and sauté for about 2-3 minutes. Add the broccoli florets and sugar snap peas (or veggies of your choice). Stir and cook for 5-6 minutes, or until the broccoli is starting to soften. Remove from heat.
Make the Miso-Peanut Sauce by adding all ingredients to a small bowl and stirring with a whisk.
To assemble your bowl (for 4 servings), add 1/4 of the noodles, broccoli and sugar snap peas. Add raw chopped red cabbage. Note: I don’t cook the cabbage, I LOVE it crunchy.
Finally, add additional toppings like kimchi (yum!!) or toasted black sesame seeds as desired. Drizzle with the Miso-Peanut sauce (heavenly!). Serves 4. =)
If you make this Cold Noodle Salad with Miso-Peanut Sauce, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Cold Noodle Salad with Miso-Peanut Sauce
Pin RateIngredients
- 2 tablespoons unsalted vegetable broth
- 3 garlic cloves - minced
- 8 ounces rice - pad thai noodles
- 2 cups broccoli florets
- 1 cup sugar snap peas - cut into halves
- 1 cup chopped red cabbage
- Miso Peanut Sauce - *for oil-free, leave out sesame oil from sauce
- Optional: kimchi - toasted black sesame seeds
Instructions
- Boil rice noodles according to package directions. Drain and rinse with cold water.
- In a wok or medium skillet, add vegetable broth. Add garlic and sauté for 2-3 minutes. Add broccoli and sugar snap peas (or veggies of choice). Stir and cook for 5-6 minutes, or until broccoli is starting to soften. Remove from heat.
- Make the Miso Peanut Sauce by combining all ingredients in a small bowl and stirring with a whisk.
- To assemble your bowl (for 4 servings), add 1/4 of the noodles, broccoli and sugar snap peas. Add raw chopped red cabbage. Add additional toppings like kimchi or toasted black sesame seeds, as desired. Drizzle with Miso Peanut Sauce. Serves 4.
Jen says
I can’t seem to load the page for the miso sauce recipe, link seems broken. Would you be so kind as to paste here or add it to this page? Thanks!
Christin McKamey says
I’m sorry Jen, the link should be working now. https://veggiechick.com/miso-peanut-sauce/
My site has been causing me problems with pages not loading, but hoping to get it fixed very soon. Thanks so much for your patience! =)