Cold Miso Noodles

We prefer curly ramen noodles. If you buy the classic noodle soup packs, you’ll need three 3-oz. packages, but discard the seasoning packets.

Makes 6 servings (8 cups) Total time: 30 minutes

WHISK:

3 2

4 1

2 1

MEANWHILE, COOK:

8

ADD:

1/2

Tbsp. red miso

Tbsp. each fresh lime juice and peanut butter tsp. brown sugar

Tbsp. each low-sodium soy sauce, chili garlic sauce, and sesame oil tsp. grated fresh ginger tsp. grated fresh garlic Warm water

oz. ramen noodles

cup each seeded and sliced cucumber, sliced red cabbage, julienned carrots, bias-sliced sugar snap peas, and thinly sliced watermelon radishes

Sliced scallion greens and dry-roasted peanuts

Whisk together miso, lime juice, peanut butter, brown sugar, soy sauce, chili garlic sauce, sesame oil, ginger, and garlic for the dressing; whisk in warm water to thin dressing to desired consistency.

Meanwhile, cook noodles in a pot of boiling salted water according to package directions; drain and rinse with cold water.

Toss noodles with 1/2 cup dressing.

Add cucumber, cabbage, carrots, sugar snap peas, and radishes to noodles; toss with remaining

1/2 cup dressing. Top servings with scallion greens and peanuts.

Per serving: 218 cal; 10g total fat (3g sat); 0mg chol; 917mg sodium; 28g carb (2g fiber, 5g total sugars); 3g protein