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Miso Noodle Salad

Miso Noodle Salad

4rating out of 5

(244 reviews from our customers)

Prep Time

30 min



This super nutritious noodle salad celebrates hot vs cold with smoky charred peppers and mushrooms, a 'smacked' cucumber salad, permeated with ginger, garlic and chilli and a honey miso dressing. Vegetarian, dairy-free.

Prep Time

30 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
200g Thai rice noodles
1 red pepper
1/2 tsp chilli flakes
1 garlic clove
15g ginger
1 spring onion
20g fresh coriander
1/2 cucumber
2 tbsp miso paste †
150g portobello mushrooms
1 28g honey pot
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 200g Thai rice noodles
  • 1 red pepper
  • Fiery chilli flakes
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 spring onion
  • 20g coriander
  • 1/2 cucumber
  • 2 tbsp white miso paste<span class="strong">†</span>
  • 130g portobello mushrooms
  • 1 pot of honey (25g)
Typical Values per 100g per serving
Energy 518 kJ
123 kcal
1923 kJ
458 kcal
of which saturates
0.6 g
0.2 g
2.2 g
0.6 g
of which sugars
27.1 g
4.3 g
100.7 g
15.9 g
Fibre 1.5 g 5.6 g
Protein 2.4 g 8.7 g
Salt 0.84 g 3.13 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
200g Thai rice noodles
rice flour (83.5%) water (16.5%)
1 red pepper
red pepper
Fiery chilli flakes
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 spring onion
spring onion
20g coriander
coriander (100%)
1/2 cucumber
2 tbsp white miso paste
water, soy bean, rice, salt, ethyl alcohol
130g portobello mushrooms
1 pot of honey (25g)
blossom honey
  • Allergens highlighted by † (soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Miso Noodle Salad

Lay the cucumber flat on your chopping board and use a rolling pin to bash it so that it splits and breaks up

Tip: Wear an apron and lay a tea towel over the cucumber as the juices splatter!

Cut the broken cucumber into rough, bite-size pieces

2 Miso Noodle Salad

Boil a kettle (used in step 3)

Peel and chop (or grate) the garlic very finely

Peel the ginger (scrape the skin off with a teaspoon) and chop (or grate) it very finely

Mix the cucumber, garlic, ginger, chilli flakes (can't handle the heat? Go easy!), a pinch of sugar and 2 tsp (3 tsp) salt in sieve over a bowl

3 Miso Noodle Salad

Meanwhile, break the noodles in half and add them to a pot of boiled salted water on a high heat

When boiling, reduce the heat to low and cook for 6-8 min or until cooked through with a slight bite, loosening with a fork

Once cooked, drain them under cold water and set aside

4 Miso Noodle Salad

Meanwhile, cut the pepper(s) into 1cm strips, scraping out the pith and seeds with a teaspoon and discarding

Cut each mushroom into wedges

5 Miso Noodle Salad

Heat a dry, large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the pepper and mushroom

Cook on a high heat for 8-10 min until they've started to char

Tip: This makes them smoky

6 Miso Noodle Salad

Meanwhile, add the miso paste and honey to a very large mixing bowl with 1 tbsp (2 tbsp) boiled water and whisk thoroughly to combine

7 Miso Noodle Salad

Chop the coriander finely, including the stalks

Slice the spring onion(s) finely, discarding the root ends

Add the cold noodles to the miso dressing, along with the cucumber (discarding the collected water), spring onions, coriander, pepper and mushrooms

Toss to combine thoroughly


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Taste for seasoning, adding more salt and pepper if desired

Serve and enjoy!

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