Ginger-Miso Noodle Salad (Oil-Free)

myquietkitchen.com

Sharon Johnston

8 ounces rice noodles I used brown rice Pad Thai noodles.

1 large carrot, peeled and diced

2 cups frozen shelled edamame

1 cup sweet corn kernels, frozen is fine

zest from half a lime, optional This adds significantly more lime flavor than the juice, so use it if you're a fan!

2 tablespoons lime juice From about 1 lime.

2 ½ tablespoons tamari Sub soy sauce or shoyu if GF isn't needed.

2 tablespoons white miso

1 ½ teaspoons freshly grated ginger About a small thumb-size piece of ginger root.

2 teaspoons maple syrup, agave, or cane sugar

1 teaspoon rice vinegar

1 large clove garlic, minced or grated Or ¼ teaspoon garlic powder.

subheading: For serving:

¼ cup chopped green onion

4 ounces fresh baby spinach

¼ head green cabbage, chopped, optional

black pepper

Directions at myquietkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer