It’s getting hot in here, so make some cold noodles! We’re loving saucy noodle recipes, and wanted to make a cold one to keep us chill in these hot summer months. This one is vegetarian and vegan friendly so anyone can enjoy! We used our vegetarian miso ramen cup for extra miso flavor, but you could use any of our vegetarian flavors if you want to customize this recipe and make it your own.
This recipe is super simple and only takes about 10 minutes from start to finish. Let’s get into cooking!
All you have to do now is chop up some veggies to add to the bowl! We used Fresno chilis, but feel free to use any spicy peppers you like best. Slice the chili down the middle first, remove the seeds, and then chop the other way to make small bite-sized pieces. Trust us on this part – do NOT touch your eyes. Or your skin. Or anything until you wash your hands. For the cucumber, cut it in half short ways, then cut it into vertical slices, and chop in the opposite direction to make bite-sized pieces just like the Fresno chilis.
Now it’s time to assemble your cold noodle meal! Add your cold noodles to a ramen bowl and pour the sauce over the top. Toss the noodles and sauce until noodles are completely coated in the sauce. Add the chopped Fresno chilis and cucumber to the bowl. Garnish with chopped green onion and sesame seeds for a little extra freshness and texture! Voila!
Interested in some more saucy noodle recipes? We’ve got a few delicious ones that you should try this summer.
Cold Miso Noodles
It’s getting hot in here, so make some cold noodles! We’re loving saucy noodle recipes, and wanted to make a cold one to keep us chill in these hot summer months. This one is vegetarian and vegan friendly so anyone can enjoy!
- 2 tbsp mild miso paste
- 1 lime
- 1-2 Fresno chilis
- 1/2 cucumber
- 1 stalk green onion
- sesame seeds (garnish)
Remove flavor packet and oil packet from ramen cup. Add boiling water to the fill line and cover to cook. Drain noodles and rinse with cold water.
In a mixing bowl, combine miso paste, flavor packet, juice of 1 lime, and oil packet. Whisk together, and add water as needed until it is a creamy consistency.
Add cooked noodles to a bowl. Toss with sauce. Garnish with chopped Fresno chilis, bite-sized cucumber slices, chopped green onion, and sesame seeds.