Sesame Miso Noodles
A miso-and-sesame dressing coats rice noodles with warm tofu and cool cucumber strips. The contrast makes this a useful lunch when you want something between a hot noodle dish and a salad. Dissolve the miso fully before tossing, and drain the noodles well. Serve soon after assembling so the dressing is not simply absorbed while the bowl waits.
East Asian · Preparation time: 10 min · Cook time: 10 min · Total time: 20 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 160 g Dry rice noodles
- 200 g Firm tofu
- 25 g White miso
- 10 ml Toasted sesame oil
- 15 ml Rice vinegar
- 70 ml Water
- 120 g Cucumber
- 20 g Scallion
Allergens listed for these ingredients · Soy, Sesame. Check package labels.
Step-by-Step Instructions
- Cook noodles according to their packet and drain. Put tofu cubes in a separate small pan with a splash of water and heat through.
- Stir miso with measured warm water, rice vinegar and sesame oil to make a smooth dressing.
- Toss noodles with dressing and hot tofu. Add thin cucumber strips and sliced scallion and divide between bowls to serve immediately.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, mixing bowl, sieve or colander, saucepan or pot sized for the ingredients, skillet, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep miso paste for this dressing and dissolve it first. Soy sauce alone is not an equal-weight substitute because it is thinner and has different salt concentration.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.