Asian-inspired noodles with a hint of Sriracha spice up this unexpected, very green summer salad. Peanut butter and miso infuse the Master Vinaigrette with a decadent, dairy-free creaminess, while fresh chopped mint and cucumber keep things refreshing.
Make a handheld romaine lettuce “taco” with this salad instead of eating it with a fork or chopsticks.
Super Green Miso Peanut Noodle Salad
Ingredients
- 8 oz (225 g) spelt spaghetti or gluten-free brown rice spaghetti or buckwheat soba noodles
- 1 bunch rapini, tough ends trimmed, cut into bite-size pieces
- 1 cucumber, thinly sliced or cut into small pieces
- 1 - 7 1/2 oz (210 g) package smoked tofu or 9 oz (250 g) package tempeh, diced
- 1/2 cup (125 mL) chopped fresh mint
- 1/2 cup (125 mL) Master Vinaigrette
- 2 Tbsp (30 mL) natural, unsweetened peanut butter
- 2 Tbsp (30 mL) orange juice
- 1 Tbsp (15 mL) sweet white miso
- 1 Tbsp (15 mL) grated fresh ginger
- 2 tsp (10 mL) toasted sesame oil
- 2 tsp (10 mL) Sriracha or other hot chili sauce, more or less depending on spice tolerance
- 1/2 cup (125 mL) unsalted roasted peanuts, roughly chopped
Nutrition
Per serving:
- calories461
- protein22g
- fat25g
- saturated fat4g
- trans fat0g
- carbohydrates44g
- sugars4g
- fibre4g
- sodium274mg
Directions
01
Bring large pot of water to a boil. Cook spaghetti according to package directions; add rapini for last 3 minutes of cooking. Drain, rinse with cold water, and drain again. Transfer to large bowl and toss with cucumber, tofu or tempeh, and mint.
In food processor or blender, purée Master Vinaigrette, peanut butter, orange juice, miso, ginger, sesame oil, and Sriracha until smooth. Toss with salad. Cover and chill until ready to serve. Garnish with chopped peanuts.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
