Even though it’s a cold Asian salad, the miso dressing with red pepper flakes and ginger makes it comforting and filling. This recipe for noodle salad with miso dressing is prepared without the addition of meat. So, it can also be served for a vegetarian dinner.
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But if you are not a fan of dishes without meat, you can safely add sliced boiled chicken or pieces of steak.
So, how do you make this Asian noodle salad?
Detailed step-by-step instructions at the end of the publication
First, boil the thin egg noodles in a pot with the tender broccoli stalks until tender (about 3–4 minutes). Drain and rinse with cold water, then add a little sesame oil (to prevent the noodles from sticking) and set aside.
Next, whisk together the miso dressing in a bowl. Use white miso paste, olive oil, rice vinegar, lemon juice, honey, garlic, ginger, black pepper and red pepper flakes (chili).
In a serving bowl, add noodles, broccoli, thinly sliced green cabbage, spiralized carrots, thinly sliced red pepper, spiralized cucumber and chopped fresh cilantro. Pour over half of the dressing and toss.
By the way: cilantro and coriander is an annual herbaceous plant of the coriander genus, umbelliferous family, where the green shoots are cilantro, and the fruits are coriander.
Sprinkle with black and white sesame seeds and serve this delicious salad with the rest of the miso dressing.
👩🍳 PRO TIP: If you want to serve the salad warm, do not pour cold water over the noodles and broccoli. Just toss with sesame oil once they’re cooked, then toss with the rest of the vegetables (the heat from the noodles will also warm the other vegetables a bit). Moreover, reheat the miso dressing in a saucepan for a few minutes before pouring it over the salad.
Asian noodle salad recipe
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Asian noodle salad
An Asian noodle salad, with colorful vegetables and a spicy miso dressing, will warm your taste buds and leave a pleasant feeling of warmth in your stomach.
- Egg noodles – 227 gr. (8 oz (0.3 kg))
- Broccoli – 115 gr. (4 oz (0.15 kg).)
- Sesame oil – 1 tbsp. l.
- Green cabbage – 285 gr.
- Carrot – 2 pcs.
- Red bell pepper – 1 pc.
- Cucumber – 1 pc.
- Cilantro – 1 small bunch
- Black and white sesame seeds – 1 tsp.
For miso dressing
- Miso paste – 2 tbsp. l.
- Olive oil – 2 tbsp. l.
- Rice vinegar – 1 tbsp. l.
- Lemon juice – 1 tbsp. l.
- Honey – 2 tbsp. l.
- Garlic – 1 clove, peeled and minced
- Ginger – 1 tsp.
- Black pepper – ¼ tsp. (freshly ground)
- Red pepper – ½ tsp.
Bring a pot of water to a boil and add the egg noodles and broccoli. Simmer for 3–4 minutes, or until the noodles are cooked, and the broccoli is heated through but still crisp.
Drain and rinse under cold water to stop the cooking process.
Then mix in a bowl with sesame oil to prevent the noodles from sticking together.
Prepare the dressing. In a small bowl, whisk together all the ingredients for the dressing until smooth.
Put the noodles, broccoli, cabbage, carrots, bell peppers, cucumbers, and cilantro in a large bowl and add half of the dressing.
After you have thoroughly tossed the salad, sprinkle the sesame seeds on top and serve with the remaining dressing.
You can make this salad ahead of time, then cover and refrigerate for up to two days. Cover and refrigerate the miso dressing separately and toss with the salad just before serving.
This recipe uses thin egg noodles, but you can substitute any noodles you like. Medium egg noodles, rice noodles, and soba noodles (which are buckwheat noodles) are great.
Would you like a meat salad? Grilled slices of steak or chicken go very well with this salad.
Use white miso paste, as it has a mild and slightly sweet taste that works well in dressings. You can substitute it with yellow miso paste if you have it in your cupboard. It is not recommended to use red miso paste, as it is strong and wills most likely overshadow the taste of the rest of the salad.
Vegetables for salad – cut in a spiral or very thin slices.
Serving Size4 servings
Amount Per Serving Calories 429Total Fat 14gSaturated Fat 2gCholesterol 48mgSodium 379mgCarbohydrates 66gFiber 6gSugar 17gProtein 12g
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