Cold miso lime noodles

You might already know this, (you definitely do if you follow me on social media), but I have 4 dogs - Willie, Summer, Zoe, and Lou. They’re the loves of my life and I can’t imagine a day without them. They’re also the biggest pain in the butt and I miss how easy my life was before them.

(the closest I get to a photo of all 4)

I had a lot of time to think about this while waiting at an emergency vet visit with Zoe the other day, and I realized that they’re my constant reminders that two (or four) things can be true at once.

The concept sounds pretty simple, but it's one our culture doesn't exactly encourage, especially when it comes to food and cooking. Diet culture tells us to sort food into these rigid little categories and teaches us to think about food in all-or-nothing, black-and-white terms.

The problem is that our feelings, thoughts, and experiences don’t fit into neat little boxes. And when we try to force them to, food feels way more complicated than it needs to be.

Long story short-ish, if I were still stuck in that diet culture mindset, I wouldn’t have made these Cold Miso Lime Noodles and I wouldn’t have been able to share them with you here.

Old me would have thought, “I’m not hungry. I’m stressed about Zoe, I’m tired of the heat, and I don’t want to deal with food.”

Here’s how the thought sounds to me now: “I’m stressed, I’m hot, and I don’t want to deal with food.

AND.

I know my appetite changes during the summer and when I’m stressed, but my need for nourishment doesn’t. I can make something that tastes and feels refreshing.”

So that’s basically how these noodles ended up on my table. If you're trying to make room for more than one truth at a time - even if it's just, “the heat is affecting my appetite, AND I still want to take care of myself with food.” - I hope they end up on your table too.

• Time: 15 minutes

• How to prepare: gather tools + ingredients

• Pot to cook noodles

• Colander

• Large bowl

• Measuring cups + spoons

• Fork or whisk

• Knife and cutting board

• Microplane

• Optional: handheld juicer, mandoline

• White miso paste - 1/4 cup

• Lime zest - about 1 teaspoon (omit if you want the noodles less lime-y)

• Lime juice - about 3 tablespoons

• Ginger - grated, 1 teaspoon

• Toasted sesame oil - 2 tablespoons

• Honey - 2 tablespoons

• Tamari - 1 tablespoon

• Chili garlic sauce - 1 teaspoon

• Ramen noodles - 8 ounces

• Edamame - frozen, shelled, about 1 cup

• Veggies - any you like, thinly sliced, about 1 cup total (I like bell pepper, purple cabbage, and green onion)

• Rotisserie chicken (or any other protein you prefer)

1. Prep the veggies. Or use pre-shredded, sliced, etc.

2. Cook the ramen according to package instructions. If you’re using ramen that comes with a flavor packet, save that for another time.

3. Make the sauce: In a large bowl, mix the miso paste, lime, ginger, toasted sesame oil, honey, tamari, and chili garlic sauce until combined.
   Note: if you’re using refrigerated miso, it mixes easier when it’s closer to room temp.

4. Combine: Once the ramen is cooked, drain and rinse under cold water, then add to the bowl with the sauce. Give it a good mix.

5. Add veggies and mix. Transfer to the fridge until it’s cold. Top with shredded rotisserie chicken when you’re ready to eat it!

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