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:
- 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?
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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!
Easy Spicy Miso Noodles
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
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