Do you love noodles? I love noodles and what I love more about these Spicy Miso Noodles is how easy it is to make!
You’ll just need 1 small pot with water to boil the noodles and a large bowl to mix everything in.
Plus it takes 15 minutes, or even less.
These Spicy Miso Noodles coated in a rich and fragrant miso-based sauce.
They pack a a spicy kick from the homemade chili garlic sauce and if you’d love more spice, you can always add more chili sauce!
I mixed these noodles together with some thinly sliced cucumber for that extra crunch and freshness that greatly compliments the richness of the sauce. Also added in some fresh cilantro and some sautéed shiitake mushrooms.
THE SAUCE
For the sauce you’ll need the following:
- 1 heaping tbsp white miso paste
- 1 tbsp plain peanut butter or Chinese sesame paste
- 1 tbsp toasted sesame oil
- 1/2 tbsp chili garlic sauce, adjust according to desired spice
- 1/2 tbsp soy sauce
- 1 tsp dark soy sauce, optional for colour
- 1/2 tbsp maple syrup or other sweetener
- 1/2 tbsp rice vinegar or distilled white vinegar
- 1 tsp minced garlic
- 1 scallion chopped
It’s really so easy and you’ll just need to mix everything together!
You can also of course adjust the measurements depending on your desired taste.
NOODLES
I used here wheat noodles, which I find are perfect to be coated in the sauce. Though you can also use other noodles like instant ramen noodles or even vermicelli noodles.
I simply boiled the noodles in water until chewy before mixing it in the sauce.
OTHER TOPPINGS (TOTALLY OPTIONAL!)
To add to the noodles, I quickly sautéed some shiitake mushrooms and prepared some sliced cucumber and fresh cilantro.
You can also opt to add in other veggies of your choice or even protein like tofu!
I personally love the added crunch and freshness the cucumber gives, that greatly compliment the richness of the noodles.
MIX EVERYTHING TOGETHER, AND ENJOY YOUR BOWL OF SPICY MISO NOODLES!
SLURP AWAY!
You can also check out my other noodle recipes:
- Mie Goreng (Indonesian Fried Noodles)
- Thai Drunken Noodles (Pad Kee Mao)
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Stir-Fried Tofu and Basil Noodles
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Chinese-Style Bolognese
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
Are you looking for more delicious, vegan recipes?
Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.
Find out more about my reforestation initiatives here.
Easy Spicy Miso Noodles
Ingredients
Sauce
- 1 heaping tbsp white miso paste
- 1 tbsp plain peanut butter or Chinese sesame paste
- 1 tbsp toasted sesame oil
- 1/2 tbsp chili garlic sauce , adjust according to desired spice (see notes for sub) homemade recipe here
- 1/2 tbsp soy sauce
- 1 tsp dark soy sauce optional for colour
- 1/2 tbsp maple syrup or other sweetener
- 1/2 tbsp rice vinegar or distilled white vinegar
- 1 tsp minced garlic
- 1 scallion chopped
Noodles
- 115 g dry wheat noodles or dry udon noodles (2 bundles)
To Serve
- Thinly sliced cucumber
- Fresh cilantro
- Sautéed shiitake mushrooms optional
- Other veggies of choice you can blanch some greens like bok choy, spinach, broccoli, etc.
- 1 to 2 tbsp of the noodle water to thin out (if needed)
Instructions
Sauce
- In a large bowl, mix together all the ingredients for the sauce until smooth and well-incorporated. Taste the sauce and feel free to adjust to your taste. You can also add in more of the vinegar, soy, or chili garlic sauce later on after mixing in the noodles.
Noodles
- Heat a small pot with water over high heat. Once boiling, add in the dry noodles. Cook according to package instructions or until chewy or al dente. If blanching some vegetables, you can cook them before the noodles and then just set them aside.
- Remove the noodles from the water and then immediately transfer to the large bowl with the sauce. Mix the noodles with the sauce until these are well coated.
- Taste the noodles and feel free to season with more vinegar, soy, or chili garlic sauce, if you’d like.
To Serve
- Add in the cucumber, cilantro, and sautéed mushrooms (if using), and other vegetables (if using).
- Mix everything together and enjoy! If you’d like to loosen the noodles a bit, you can add 1 to 2 tbsp of the water from the pot to thin out the sauce of the noodles.
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This Post Has 17 Comments
I just tried this and it’s SO yummy!!! Will definitely become a regular packed lunch for office days – it’s so easy. I’m looking forward to trying your other recipes! Thanks for inspiring ✨
Hi Nikki, thank you so much! ❤️
I basically did this 3x in a week upon seeing in Instagram… It’s that easy, quick to make and THAT good! Perfect for when I have a busy day and back-to-back meetings 🙂
I made this tonight. It was sooooo good! Sorry we didn’t stop to take a picture, but I will next time. Definitely will be making again. Thank you for sharing your recipes!
YAY! glad you enjoyed ◡̈ thank you!!
Very yummy 🙂 We made without chilli garlic sauce and it still worked.
Happy to hear!! ◡̈ thanks Jennifer!
So easy and yet so delicious!! Thank you so much for this recipe. I loaded it with veggies and Sunfed ‘chicken’ and it was so good!!
Thank you so much, Jen! Glad you liked it 🙂
I made this tonight and it was really delicious! It will definitely become a regular in our house! Thank you for the recipe!
So tasty and quick to make. 🙂 I really liked having the cucumber slices with it. This will be a regular meal to make now 🙂 x
This is the most incredible combination of flavors ? I’ve been making this at least once a week since I found your recipe. I may be guilty of making it multiple days in a row.
Thanks so much Sara!! 🙂
Sooo simple to make and the taste was so good!
Thanks audrey!! 🙂
Tried this tonight. Delicious.
Thanks David, happy you liked it!