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.
Other veggies of choiceyou can blanch some greens like bok choy, spinach, broccoli, etc.
1 to 2tbspof the noodle waterto thin out (if needed)
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.
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.
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.
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.