Name: Global Garden Crispy Noodle Salad with Miso-Cilantro Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 large carrots (julienned); 1 medium cucumber (diced); 3 medium tomatoes (diced); 1 large red onion (thinly sliced); 2 cups wonton wrappers (cut into strips and fried until crispy); 3 tablespoons white miso paste (Japanese); 2 tablespoons rice vinegar (Chinese); 1 tablespoon balsamic vinegar (Italian); 3 tablespoons extra virgin olive oil (Mediterranean); 2 tablespoons sesame oil (Asian); 1/4 cup fresh cilantro (chopped, Mexican-Thai); 2 cloves garlic (minced); 1 tablespoon honey (French influence); 1 teaspoon Dijon mustard (French); 1/2 teaspoon red pepper flakes (Indian-Korean); 1 tablespoon soy sauce (Chinese-Japanese); 1 tablespoon lime juice (Thai-Vietnamese); 2 tablespoons toasted sesame seeds (Japanese); 1/4 cup chopped fresh mint (Mediterranean-Middle Eastern); 2 tablespoons crumbled feta cheese (Greek); Salt and black pepper to taste; Optional: 1/4 cup chickpeas (roasted, Indian-Mediterranean)

Global Garden Crispy Noodle Salad with Miso-Cilantro Vinaigrette

A vibrant fusion salad combining crispy wonton noodles with fresh Mediterranean vegetables, topped with a bold miso-cilantro dressing that bridges Asian umami with Latin brightness. This dish celebrates 14 global cuisines in one colorful, crunchy, and refreshingly balanced bowl.

30 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty7/10

Sour6/10

Umami7/10

Spicy2/10

🥄 Texture

Crisp and crunchy from the fried wonton strips and julienned carrots, with juicy bursts from tomatoes and a crisp snap from cucumber. Creamy, slightly crumbly feta and the optional roasted chickpeas add soft and nutty contrasts for a varied mouthfeel.

👃 Aroma

Bright herbaceous notes of cilantro and mint mingle with toasty sesame and the savory, fermented scent of white miso and soy. Lime, rice/balsamic vinegars and minced garlic give a fresh, tangy top note that lifts the dressing.

🍷 Pairs Well With

A chilled, zesty Sauvignon Blanc or a dry Riesling to match the acidity and herbs; alternatively an iced green tea or a light lager for a non-alcoholic or beer option.

🥗 Side Dishes

Steamed edamame or garlic-green beans, grilled shrimp or tofu skewers, and a simple bowl of jasmine rice or chilled soba noodles to round out the meal.

Ingredients(22 items)

12 large carrots (julienned)

21 medium cucumber (diced)

33 medium tomatoes (diced)

41 large red onion (thinly sliced)

52 cups wonton wrappers (cut into strips and fried until crispy)

63 tablespoons white miso paste (Japanese)

72 tablespoons rice vinegar (Chinese)

81 tablespoon balsamic vinegar (Italian)

93 tablespoons extra virgin olive oil (Mediterranean)

102 tablespoons sesame oil (Asian)

111/4 cup fresh cilantro (chopped, Mexican-Thai)

122 cloves garlic (minced)

131 tablespoon honey (French influence)

141 teaspoon Dijon mustard (French)

151/2 teaspoon red pepper flakes (Indian-Korean)

161 tablespoon soy sauce (Chinese-Japanese)

171 tablespoon lime juice (Thai-Vietnamese)

182 tablespoons toasted sesame seeds (Japanese)

191/4 cup chopped fresh mint (Mediterranean-Middle Eastern)

202 tablespoons crumbled feta cheese (Greek)

21Salt and black pepper to taste

22Optional: 1/4 cup chickpeas (roasted, Indian-Mediterranean)

Instructions

Prepare the crispy wonton noodles: Cut wonton wrappers into thin strips. Heat oil in a deep pan to 350°F (175°C). Carefully fry the wonton strips in batches for 1-2 minutes until golden and crispy. Drain on paper towels and season lightly with salt.

Make the miso-cilantro vinaigrette: In a small bowl, whisk together white miso paste, rice vinegar, and balsamic vinegar until smooth. Add minced garlic and Dijon mustard, stirring well.

Add the oils and seasonings: Slowly whisk in extra virgin olive oil and sesame oil. Add soy sauce, lime juice, honey, and red pepper flakes. Taste and adjust seasonings. The dressing should be balanced between umami, acidity, and subtle sweetness.

Prepare the vegetable base: In a large mixing bowl, combine julienned carrots, diced cucumber, diced tomatoes, and sliced red onion. Toss gently to combine.

Assemble the salad: Pour the miso-cilantro vinaigrette over the vegetables and toss well to coat evenly. Let sit for 5 minutes to allow flavors to meld.

Add fresh herbs and cheese: Gently fold in fresh cilantro and mint. Sprinkle with crumbled feta cheese and toasted sesame seeds.

Final touch: Just before serving, top with the crispy wonton noodles to maintain their crunch. Add roasted chickpeas if desired for extra protein and texture.

Serve immediately in chilled bowls to keep the wonton noodles crispy while the vegetables remain fresh and vibrant.