Miso Mushroom Noodle Meal Prep with Pickled Cucumber
A cozy vegetarian meal prep with tender noodles, savory mushrooms, edamame, and a bright quick-pickled English cucumber topping. The contrast of warm and chilled elements keeps each portion fresh and satisfying for lunch or dinner.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 1 servings
Ingredients
- 50 g Carrot
- 120 g English cucumber
- 4 g Garlic
- 5 g Ginger
- 12 g Green Onion
- 8 g Maple Syrup
- 18 g Miso paste
- 85 g Rice Noodles
- 20 g Rice Vinegar
- 6 g Sesame Oil
- 4 g Sesame seeds
- 75 g Shelled Edamame
- 15 g Soy Sauce
- 40 g Spinach
- 120 g White Mushroom
Instructions
- Cook the rice noodles according to the package directions, then rinse briefly under cold water and drain well.
- Slice the English cucumber thinly and mix it with rice vinegar, a little soy sauce, and maple syrup to make a quick pickle.
- Heat sesame oil in a pan and cook the mushrooms with garlic and ginger until browned and tender.
- Stir in the miso paste, soy sauce, and a splash of water to coat the mushrooms in a glossy sauce.
- Add the edamame and shredded carrot to the pan just long enough to warm through, then remove from heat.
- Divide the noodles among meal prep containers and top with the mushroom mixture and baby spinach.
- Finish with the pickled cucumber, green onions, and sesame seeds, then chill before serving or eat cold.