It may be almost fall, but here where I live in South Florida it’s still in the 90s during the day! These cold Vietnamese-style miso Sesame noodle bowls with a carrot-daikon pickle are so refreshing for warm days and are really great to prep for lunches during the week!
The tofu is so delicious and perfect to eat with either rice or noodles. The tofu is drained and pressed for an hour to release some of the excess water. This makes it nice and “meaty.” I do this by placing the tofu on a plate, place another plate on top of it and secure something heavy on top, like a cast iron skillet or some cans. The miso sesame marinade reduces in the flame and sticks to the tofu, coating it nicely and making it crispy and caramelized. It’s delicious!
I used Thai Kitchen brown rice vermicelli noodles for my noodle bowls, but any vermicelli noodles would work! They take only 1-2 minutes to rehydrate with hot water.
Carrot Daikon Pickle
The noodles in this bowl are largely flavorless. So this pickle really helps enhance the flavor and give it a nice tangy sweetness. It’s quick and easy to make and stays well in the refrigerator for 4-6 weeks.
Edamame
Edamame is just another word for a young soybean. They are high in protein and help lower cholesterol and regulate blood sugar. They are also rich in vitamins and minerals. I love the texture of these edamame beans in this noodle bowl.
Benefits of Miso Paste
Miso is a Japanese paste made from fermented soybeans. They are a rich source of many essential vitamins and minerals and are excellent for gut health. It is awesome in vegan dishes because of its rich umami (savory) flavor. The best part is it literally NEVER goes bad in the fridge, so you can store it for as long as you like until you use it next!
Cold Miso-Sesame Noodle Bowls with Carrot-Daikon Pickle
Ingredients
Miso-sesame sauce
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 2 tsp maple syrup
- 1 tsp crushed pepper flakes
- water
Carrot Daikon Pickle
- 2-3 carrots julienned (1 lb)
- 1 Daikon radish julienned (1 lb)
- 1/2 cup maple syrup or sugar
- ½-3/4 cup rice vinegar or distilled white vinegar
- 1 cup warm water
- 1 tbsp crushed pepper flakes
- 1 tbsp salt
Noodle bowls
- ½ 8 oz. package Brown Rice Vermicelli noodles I used Thai Kitchen
- 2 cups frozen edamame defrosted
- Scallions chopped
- Cilantro chopped
- Black sesame seeds for garnish
Instructions
Miso Sesame Tofu
- Drain and press the tofu to remove excess liquid
- Cut tofu into ½ inch cubes
- Heat 3-4 tbsp oil in a skillet
- In a small bowl, create a sauce with miso paste, soy sauce, sesame oil, maple syrup and crushed pepper flakes. Thin this out with water until the miso is dissolved and smooth.
- Once tofu is browned on all sides, reduce flame to medium and add the miso-sesame sauce and allow it to reduce until the sauce thickens and sticks to the tofu.
Carot- Daikon Pickle
- Julienne the carrots and daikon or cut into thin strips. Place in a jar or airtight container.
- Warm up some water in a saucepan to slightly below boiling and add in the maple syrup, salt and vinegar. Taste to ensure it has the sweetness you desire.
- Once this cools slightly, pour over the carrot daikon mixture and store in the refrigerator overnight or at least 4-6 hours.
Create Noodle Bowls
- Place dehydrated rice noodles in a bowl. Pout bowling water over it and let it sit for 1-2 minutes before draining.
- In a bowl, add 1 cup noodles, 1/2 cup edamame and ½ cup pickled carrots
- Spoon in 1 cup tofu, or as much as you would like
- Garnish with black sesame seeds, chopped cilantro and chopped scallions.
- Add sriracha hot sauce or any hot sauce of your choice.
Notes
- For the pickle, sugar can be used as a substitute for maple syrup and distilled white vinegar can be used as a substitute for rice vinegar
- Proportions are approximate and depend on how much you desire
Looking for more Noodle recipes?
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