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  • Jeeca Jeeca
  • - January 7, 2021
  • - 7:14 am

Easy Spicy Miso Noodles

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These Spicy Miso Noodles are super easy to put together and require a few basic ingredients. You’ll just need 1 small pot with water to boil the noodles and 1 large bowl to mix everything in. Takes around 15 minutes (or even less) to put everything together!

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 SPICY MISO 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 for the sauce depending on your desired taste.

WHAT NOODLES SHOULD I USE?

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.

HOW TO PREPARE THESE SPICY MISO NOODLES

I simply boiled the noodles in water until chewy before mixing it in the sauce.

OTHER TOPPINGS (TOTALLY OPTIONAL!)

You can also prepare any other toppings or mix-ins of your choice.

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!

You can find the full recipe for these noodles in the recipe card below.

MORE NOODLE RECIPES YOU MIGHT LOVE:

A rundown of 10 Easy Vegan 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?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

Vegan Asian Cookbook

Easy Spicy Miso Noodles

5 from 22 votes
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. 

Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Asian, Chinese
Servings 2
Calories 324 kcal

Ingredients
 
 

Sauce

  • 1 heaping tbsp white miso paste or other miso paste (see notes)
  • 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

  • 4 oz 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.

WATCH Video

Notes

MISO PASTE

  • You can also use other types of miso paste like red miso. Red miso paste is a lot stronger and more fermented, so you can use a regular tablespoon first and just add more to your desired taste.

NUTRITIONAL INFO

Serving: 1serving | Calories: 324kcal | Carbohydrates: 46g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1375mg | Potassium: 103mg | Fiber: 4g | Sugar: 10g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 27 Comments

  1. Nikki Z 11 Jan 2021 Reply

    5 stars
    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 ✨

    1. Jeeca 12 Jan 2021 Reply

      Hi Nikki, thank you so much! ❤️

  2. Netopzz 7 Feb 2021 Reply

    5 stars
    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 🙂

  3. @shelovesitalian 20 Mar 2021 Reply

    5 stars
    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!

    1. Jeeca 21 Mar 2021 Reply

      YAY! glad you enjoyed ◡̈ thank you!!

  4. Jennifer 13 Apr 2021 Reply

    5 stars
    Very yummy 🙂 We made without chilli garlic sauce and it still worked.

    1. Jeeca 13 Apr 2021 Reply

      Happy to hear!! ◡̈ thanks Jennifer!

  5. Jen 20 Apr 2021 Reply

    5 stars
    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!!

    1. Jeeca 20 Apr 2021 Reply

      Thank you so much, Jen! Glad you liked it 🙂

  6. Ozlem 20 Apr 2021 Reply

    5 stars
    I made this tonight and it was really delicious! It will definitely become a regular in our house! Thank you for the recipe!

  7. Susan 6 Jun 2021 Reply

    5 stars
    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

  8. Sara 12 Jun 2021 Reply

    5 stars
    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.

    1. Jeeca 13 Jun 2021 Reply

      Thanks so much Sara!! 🙂

  9. Audrey 14 Jun 2021 Reply

    5 stars
    Sooo simple to make and the taste was so good!

    1. Jeeca 14 Jun 2021 Reply

      Thanks audrey!! 🙂

  10. David 8 Nov 2021 Reply

    Tried this tonight. Delicious.

    1. Jeeca 9 Nov 2021 Reply

      Thanks David, happy you liked it!

  11. Debbie 27 Apr 2022 Reply

    5 stars
    I love how easy this was to make! Dinner was on the table super quick! Tasted delicious too. Great for a tasty, weeknight dinner.

    1. Jeeca 28 Apr 2022 Reply

      Thank you Debbie! ◡̈

  12. Mies 1 May 2022 Reply

    5 stars
    Awesome and so perfect! I added some prawns and made this in 10 minutes. Delicious!!!

    1. Jeeca 2 May 2022 Reply

      Thank you Mies ◡̈

  13. Lynn 9 Jun 2022 Reply

    5 stars
    Your recipes are so good!! This was quick and easy to make and I added mushrooms and broccoli from the farmer’s market.

    1. Jeeca 9 Jun 2022 Reply

      Yay happy you liked it Lynn!! The mushrooms and broccoli are def great additions ◡̈

  14. Marie Ascher 6 Apr 2023 Reply

    So easy and so good!! No changes.

    1. Jeeca 8 Apr 2023 Reply

      Thanks Marie! ◡̈

  15. BB 3 May 2023 Reply

    Sorry, I wanted to ask you one thing: the portions written are for one person or two ? It’s a bit confusing since before it’s written for two servings but then if I click the options it’s only for one.. However, I tried and it was good! Thank you for your recipes 😉

    1. Jeeca 4 May 2023 Reply

      Hi BB! The recipe is for 2 servings. If you click on the 1x, 2x, or 3x, that doubles or triples the recipe. Hope this clarifies it. And glad you liked it! ◡̈

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Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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