Vegan Miso-Ginger Rice Noodles
Total time30 min
Prep time15 min
Cook time15 min
5.0(11)
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried rice noodles (medium width, about 3mm)
For the sauce
- 2 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 3 tbsp white (shiro) miso paste
- 3 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ¼ cup water
- 1 tsp cornstarch
For the vegetables
- 4 heads baby bok choy, halved lengthwise
- 4 scallions, green tops only, thinly sliced
For serving
- 1 tbsp sesame seeds, for serving (optional)
- 1 tsp chili oil, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the rice noodles according to package directions until just tender with a slight resistance at the center, typically 4–6 minutes. Drain, rinse briefly under cold water to stop cooking, and set aside.
- 2
In a small bowl, whisk together the miso paste, tamari, maple syrup, rice vinegar, toasted sesame oil, water, and cornstarch until the miso is fully dissolved and the mixture is smooth.
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