This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
Fresh, light noodle salad with scrumptious miso sesame ginger dressing is our new go-to for hot summer nights. This recipe is super easy and ingredients can be adjusted to your taste—go ahead, add a little more spice or swap in a little avocado.
For the Miso Dressing
- 2 tsp miso paste
- 2 tsp sesame oil
- 1-2 tsp sliced ginger
- 2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp garlic
- juice of 1 lemon
- 2 tsp Unsweetened Creamer
- 1 tbsp soy sauce
- 1 tsp sesame seeds
For the Salad
- 1 cup thin rice noodles
- 1⁄2 cup grilled and sliced mushrooms
- 1⁄2 cup sliced cucumbers
- 1 cup arugula
- 1/3 cup minced red onions
- 1⁄2 cup daikon
- 1 cup zoodles (zucchini noodles)
- 1⁄2 cup thinly sliced/shaved carrots
Sesame seeds, basil, cilantro, fresno chile peppers + green onions
Place all your ingredients for the miso dressing in blender: the miso paste, sesame oil, ginger, olive oil, salt, garlic, lemon juice, sesame seeds, creamer and soy sauce and mix until a dressing forms. Set aside.
Get your ingredients ready for the salad by cooking your rice noodles according to the package instructions, slicing and grilling your mushrooms, slicing cucumbers, mincing your red onion, daikon, making your zoodles, shaving your carrots and get ready to assemble!
Place all ingredients in a bowl and top with sesame seeds, basil, cilantro, chilies and green onions. Pour over your miso sesame ginger dressing and enjoy!