Miso Chili Noodles: Quick Comfort with a Kick

Miso Chili Noodles are a delicious and customizable meal that combines umami and spice, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

3 tablespoons Miso Paste opt for white for mildness or red for bold taste
2 tablespoons Chili Oil start small and adjust to spice preference
2 tablespoons Soy Sauce use gluten-free if necessary

For the Noodles

200 grams Udon or Knife-Cut Noodles rice noodles are a tasty alternative

For the Vegetables

1 cup Bok Choy can be swapped for seasonal greens
1 medium Carrot introduces sweetness and color
1 medium Red Pepper mix and match with your favorites

For the Protein

150 grams Tofu try it crispy for added texture
1 cup Sautéed Mushrooms provides savory depth

Equipment

Large Pot
Mixing bowl
non-stick pan
colander

Method

Step-by-Step Instructions

Cook the noodles by bringing salted water to a boil, add the noodles, and cook for 5-7 minutes until al dente. Drain and rinse under cold water.
Make the sauce by mixing miso paste, chili oil, and soy sauce in a bowl until smooth. Adjust spice to preference.
Sauté the vegetables in a non-stick pan with oil for 4-5 minutes until tender.
Combine the drained noodles with the sautéed vegetables and pour the sauce over, tossing gently for 1-2 minutes.
Heat everything through for an additional 1-2 minutes, stirring occasionally.
Serve hot, garnished with fresh herbs or sesame seeds.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Miso Chili Noodles are customizable; consider adding more vegetables or switching up proteins to suit your taste.

Tried this recipe?

Let us know how it was!