Cucumber + Mango Sesame Noodle Bowls

Cucumber Mango Miso Noodle Bowls

Since I’ve discovered the Cucumber Mango Miso Noodle Bowl from the Love & Lemons blog, I’ve kinda been obsessed with noodle bowls. Well, I’ll say even more obsessed.  Perhaps because they are so simple to make, and you can generally put whatever you want into them. This noodle bowl feeds my need for more noodle bowls in my life. The sesame miso lemon sauce is light and refreshing, perfect for summer. The mango adds a bit of sweetness, the peas a bit of savoriness, and the cucumbers add just the right amount of crunch. This recipe is perfect for these hot summer nights when you want to cook up something quick that’s delicious and nutritious so you can get back outside doing the summery things you enjoy. I’d love to hear what you think!


Cucumber + Mango Sesame Noodle Bowls

Course: Main Course
Prep time: 10 min
Cook time: 15 min
Total time: 25 min


  • 1 package brown rice noodles
  • 2 cucumbers
  • 2 cups mango (frozen + pre-diced)
  • 1 cup peanuts
  • 1 cup peas
  • sesame seeds (for garnishing)

Sesame Miso Lime Sauce

  • 1/2 cup sesame oil
  • 2 tbsp white miso paste
  • 2 tbsp lime juice
  • 2 tsp minced garlic
  • 1/4 cup water + more to thin sauce


  1. Make the noodles according to package directions

  2. In the meantime, in a wok or large skillet, thaw the mango + peas over low heat in a little bit of sesame oil 

  3. Dice your cucumber however you prefer, set aside

  4. In a blender, blend together all the sauce ingredients until smooth and well combined

  5. When the noodles are done, drain + rinse, then add them to the wok with the peas and mango. Toss to combine

  6. Add the peanuts + cucumber + sauce. Toss to combine

  7. Remove from heat + serve , topping with sesame seeds


Recipe inspired by Cucumber + Mango Miso Bowls from Love & Lemons

Ingredients from this recipe that can be purchased in my Vittle Shop:

sesame seeds
minced garlic

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