Cold Miso-Sesame Noodles

Cold miso-sesame noodles are a go-to weekday staple for the summer. It’s a dish that feels light and refreshing, yet delivers huge flavors. With the addition of Hungry Planet Chicken™ it eats like a hearty main. You can make a large batch at the beginning of the week for a quick and satisfying meal. It tastes even better when refrigerated and devoured the next day!

  • 10 min

  • 12 min

  • 22 min

    Total time
  • 4

  • Moderate

  • 18



  • 12 oz Hungry Planet Chicken™ Plant-Based GroundBuy Now
  • 12 oz rice noodles, cooked according to package
  • ½ cup light miso
  • 3 ½ tablespoons soy sauce or tamari
  • 3 tablespoons rice vinegar
  • 5 teaspoons toasted sesame oil
  • 5 teaspoons light brown sugar
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon ginger, grated
  • 1-2 teaspoons red pepper flakes (depending on desired amount of heat)
  • 1 red bell pepper, thinly sliced
  • 4 green onions, chopped
  • 4 oz shiitake mushrooms, thinly sliced
  • ½ medium cucumber, thinly sliced
  • 2 large garlic cloves, minced
  • ¼ cup sesame seeds
  • 2 tablespoons sesame oil
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Prepare the sauce: In a medium bowl, combine the miso, 2 tablespoons of soy sauce or tamari, rice vinegar, toasted sesame oil, brown sugar, peanut butter, and grated ginger. Mash the miso with a fork until slightly broken down and mix everything together until the sauce is homogenous. Taste and adjust seasonings as desired. The sauce should be fairly thick and concentrated.

  • Step 2.

    Prepare the chicken: In a medium bowl, add the ground Hungry Planet Chicken, 2 green onions, soy sauce, garlic, sesame oil, and half of the sesame seeds.

  • Step 3.

    Warm a medium-sized nonstick skillet and 2 tablespoons vegetable oil over medium-high heat. When the oil is hot, add the shiitake mushrooms and red pepper flakes. Season with a pinch of salt and cook until the mushrooms release their water and crisp up a bit. Add the red bell pepper and cook for another 2 minutes. Transfer the vegetables to a bowl with the raw cucumber and set aside.

  • Step 4.

    Add the chicken mixture to the hot pan and cook, breaking the mixture up with a spatula, until chicken pieces are lightly browned and crispy.

  • Step 5.

    Assembly: Drain the rice noodles and rinse them under cold water. In a large bowl, add the noodles, vegetables, and chicken. Spoon in the sauce, a little at a time, and gently toss the mixture until everything is coated in the sauce (you may not end up using all of the sauce). Divide the noodles into bowls and top with the reserved green onion and sesame seeds. Serve chilled or room temperature.

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