Serves 4
Prep time: 15 minutes
Cook Time: zero!

Peanut Miso Vermicelli Noodle Salad

Jessica Uy

What’s summer without a cool, crisp noodle salad? This veg-packed dish strikes the perfect balance between refreshing and hearty, and requires no cooking whatsoever. Which means more time under the sun.

INGREDIENTS

Noodles

100g dry vermicelli noodles

Peanut miso dressing

2 tbsp plain peanut butter
1 tbsp white miso paste
1 tbsp roughly chopped peanuts (optional)
1/4 cup / 60ml 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

Vegetables and toppings

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
100g smoked or baked tofu, sliced into thin strips
Handful of fresh coriander, chopped
Sesame seeds, for garnishing

Method

Place the noodles in a large heat-proof bowl. Pour over boiling water until noodles are completely submerged. Leave to re-hydrate for 8-10 minutes or until cooked to your liking. Drain and rinse under running water. You can add ice cubes to quickly cool the noodles if necessary.
Meanwhile, mix all the dressing ingredients together until smooth. Feel free to adjust the measurements to your taste. You can also add more water for a runnier consistency. Set aside.
To assemble your salad, Mix everything together and add to your Chilly’s food pot.

Storage and make-ahead tips

You can assemble the salad ahead of time by placing the noodles, vegetables and toppings in an air-tight container or Chilly’s food pot, keeping the dressing separate until you’re ready to enjoy. Don’t forget to mix well!

Check out Jeeca's recipes.

@thefoodietakesflight

Traditional Asian food, reimagined vegan-style. Meet Jeeca Uy, founder of The Foodie Takes Flight.

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