Peanut Miso Vermicelli Noodle Salad (Easy & No-Cook!)

Ingredients

• 100 g dry vermicelli noodles
• 2 tbsp plain peanut butter
• 1 tbsp white miso paste
• 1 tbsp chopped roughly peanuts (optional)
• 1/4 cup warm water (plus more if needed)
• 3 tbsp maple syrup (or other liquid sweetener)
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 1 tbsp rice vinegar
• 1/2 tbsp soy sauce
• 1 small cucumber (sliced into thin strips)
• 1 small carrot (peeled and sliced into thin strips or grated)
• 1 small red bell pepper (sliced into thin strips)
• 1 small green bell pepper (sliced into thin strips)
• 100 g smoked or baked tofu (sliced into thin strips)
• Handful of fresh cilantro (chopped)
• Sesame seeds (for garnishing)

Instructions

1. 1

   --- Noodles ---

2. 2

   Place the noodles in a large heat proof bowl. Pour in boiling hot water to completely submerge the noodles. Leave the noodles to soak and rehydrate for 8-10 minutes or until cooked and chewy to your liking. Drain the noodles from the water and then run the noodles through running water. You can add some ice cubes to quickly cool the noodles.

3. 3

   --- Dressing ---

4. 4

   Meanwhile, mix all the ingredients together until smooth. Feel free to adjust the measurements to your taste and add more or less of the sweetener and the vinegar for added sweetness or acidity. You can also opt to add more water for a runnier dressing consistency. Set aside.

5. 5

   --- Assembling the Noodle Salad ---

6. 6

   Prepare a large bowl or jar. Add noodles, vegetables, tofu, herbs, and then pour in some of the dressing. Mix everything to coat well. Enjoy!

7. 7

   --- Storage and Make-Ahead Tips ---

8. 8

   You can assemble the salad by placing the noodles, tofu, and vegetables together in an air-tight container and keep the dressing separate. Pour in the dressing when ready to enjoy before mixing well to have as a hearty and refreshing meal.