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.
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.