Cucumber Noodles with Carrot Miso Ginger Sauce

Until this dish I had never tried a sauce with a vegetable base. Why would I put veggies on my veggies? This is why. The carrots mesh perfectly with the ginger and garlic, and the miso adds an extra flavor. If you’re looking to make this dish more filling, try adding some whole wheat pasta before the cucumber noodles.


Cucumber Noodles with Carrot-Miso-Ginger Sauce


For the sauce:

½ cup chopped carrots

¼ cup chopped onion

1 tbsp ginger (more to taste)

1 ½ tbsp rice vinegar

1 tsp sesame oil

2 tsp soy sauce

1 tbsp garlic

½ tbsp miso paste

½ tbsp water

For the rest:

1 large cucumber, shredded

2 mini bell peppers

½ red onion

½ chickpeas

1/8 cup tricolor quinoa

1 tbsp sunflower seeds



Cook 1/8 cup quinoa in pan with ¼ cup water and bring to boil. After boiling, cook for ten minutes.

Meanwhile combine ginger, onion and carrots in a food processor and blend. Add in the rest of the sauce ingredients and blend until combined. Set aside.

Stir fry onion, broccoli, and bell peppers.

Place cucumber “noodles” in a bowl, top with vegetables, chickpeas, toasted quinoa, chickpeas, and sauce. Garnish with sunflower seeds.


Adapted from:


2 thoughts on “Cucumber Noodles with Carrot Miso Ginger Sauce

  1. Pingback: Asian Chicken Salad | Recipes for a Healthy You

  2. Pingback: Sesame Zucchini Noodles with Edamame, Broccoli, and Carrots | Egginon

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