Raw Asian-Style Vegetable Noodles

With temperatures rising, lighter meals packed with fresh vegetables become especially appealing. This Asian-inspired veggie noodle bowl is a refreshing alternative to traditional pasta dishes, featuring crisp cucumber, zucchini, and carrot "noodles" tossed in a creamy, savory miso sesame dressing.

Bursting with vibrant colors and fresh flavors, this no-cook recipe is perfect for spring and summer lunches, light dinners, or meal prep throughout the week. The combination of hydrating vegetables and rich umami flavors creates a dish that feels both satisfying and energizing.

For an extra boost of plant-based protein, feel free to add cubed tofu, tempeh, or shelled edamame. Whether enjoyed as a side dish or a complete meal, this simple recipe is a delicious way to celebrate the abundance of fresh seasonal produce.

Serves 2

Ingredients:

Noodles: 

• 1 organic cucumber
• 1 organic zucchini 
• 3 large organic carrots

Marinade:

• ¼ cup white miso
• 1 tbsp. extra virgin olive oil
• 2 tsp. sesame oil
• 1 tbsp. brown rice vinegar (or red wine vinegar)
• 1 tsp. maple syrup
• 2 tbsp. water
• Juice of half a lemon
• 1 clove garlic, minced
• ½ tsp red pepper flakes

Garnish:

• Sliced almonds
• Sesame seeds

Recipe:

1. With your peeler or mandolin, cut the vegetables into long, noodle-like strips. This can also be done with a vegetable spiralizer, though the noodles will be thinner. 
2. Make the marinade by whisking all ingredients together.
3. Coat the noodles in the marinade. 
4. Arrange on plates, garnish with sliced almonds and sesame seeds