Spicy Miso Noodles Recipes

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EASY SPICY MISO NOODLES



Easy Spicy Miso Noodles image

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.

Provided by Jeeca

Categories     Main Course

Time 15m

Number Of Ingredients 16

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
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)
4 oz dry wheat noodles ( or dry udon noodles (2 bundles))
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))

Steps:

  • 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.

Nutrition Facts : ServingSize 1 serving, Calories 324 kcal, Carbohydrate 46 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Sodium 1375 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 3 g

SPICY MISO CHOW MEIN NOODLES



Spicy Miso Chow Mein Noodles image

Miso is a fabulous ingredient to impact flavor depth and create umami. This dish is reminiscent of an Alfredo dish.

Provided by thedailygourmet

Time 15m

Yield 6

Number Of Ingredients 9

15 ounces chow mein noodles
3 tablespoons butter
3 cloves minced garlic
2 peppers red Thai chili peppers
3 tablespoons white miso paste
¾ cup low-fat milk
¾ cup heavy cream
1 tablespoon Sriracha sauce
2 teaspoons everything bagel seasoning

Steps:

  • Bring a large pot of water to a boil. Add chow mein noodles and cook over medium heat according to package directions until cooked through but still firm to the bite, 4 to 5 minutes. Drain and set aside.
  • Meanwhile, melt butter in a large skillet and add minced garlic and 1 whole chili pepper. Stir until fragrant, 1 to 2 minutes. Meanwhile, finely chop remaining chili pepper with a sharp knife and add to the butter. Add miso paste and stir to break down paste. Add milk, cream, and Sriracha. Cook and stir until sauce thickens, 3 to 5 minutes. Retrieve whole chili pepper, discard.
  • Combine cooked noodles with sauce, stirring to coat. Divide amongst 6 serving dishes, and top with everything seasoning blend.

Nutrition Facts : Calories 548.5 calories, Carbohydrate 49.9 g, Cholesterol 57.2 mg, Fat 32.7 g, Fiber 5.1 g, Protein 14 g, SaturatedFat 13.9 g, Sodium 1040.2 mg, Sugar 2.3 g

SPICY MISO NOODLES



Spicy Miso Noodles image

Make and share this Spicy Miso Noodles recipe from Food.com.

Provided by Gymkitty

Categories     Spaghetti

Time 23m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb buckwheat noodle
1 cup cooked edamame
1 cup thinly sliced fresh cucumber
1/4 cup sliced green onion
3 tablespoons mayonnaise
1 tablespoon rice vinegar
2 teaspoons white miso
1 teaspoon soy sauce
1 teaspoon roasted red chili paste
1 teaspoon dark sesame oil
1 teaspoon fresh ginger
1 teaspoon fresh garlic
1 cup fresh bean sprout
1/2 cup fresh cilantro

Steps:

  • Cook noodles according to package directions. Drain noodles; set aside to cool.
  • In a large bowl, combine rice noodles with edamame, cucumber, and onions.
  • In a separate bowl, mix mayonnaise, rice vinegar, white miso, soy sauce, chili paste, sesame oil, ginger, and garlic together with a whisk.
  • Pour sauce over noodle mixture; toss until all noodles are evenly coated. Top with bean sprouts and cilantro.

Nutrition Facts : Calories 169.3, Fat 9.4, SaturatedFat 1.3, Cholesterol 2.9, Sodium 282.8, Carbohydrate 13.9, Fiber 3.7, Sugar 2.6, Protein 10.1

SPICY MISO NOODLES



Spicy Miso Noodles image

Spicy vegan miso noodles with cabbage and mushroom that are ready in under 20 minutes!

Provided by Deryn Macey

Categories     Main Dish

Time 20m

Yield 4

Number Of Ingredients 19

2 tbsp white miso (40 g)
2 tbsp tahini or peanut butter (35 g)
2 tbsp maple syrup (35 g)
2 tbsp tamari (30 mL)
2 tbsp sesame oil (30 mL)
1 tbsp rice vinegar (15 mL)
2 tsp chili-garlic sauce (sambal oelek or Sriracha)
4 cloves garlic, grated (20 g)
⅓ cup warm water
250 g dry wheat noodles (Chinese style lo mein), soba or ramen (I used Hakubaku Ramen noodles)
3 cups green cabbage, chopped (215 g)
3 cups sliced mixed mushrooms (approx. 160 g)
1 small white onion, thinly sliced (1 cup/120 g)
1 bunch green onions, thinly sliced
Optional: 250 g tempeh or tofu, cut into small cubes
1 tbsp tamari
green onions, thinly sliced
sesame seeds
toasted nori, thinly cut

Steps:

  • Make the Miso Sauce: Add all sauce ingredients to a medium bowl. Stir until smooth. Set aside.
  • Cook the Noodles: Prepare noodles according to package directions. Once tender, drain and set aside.
  • Cook Tofu or Tempeh (Optional): If using tempeh or tofu, heat 1 tbsp oil in a large pan, over medium-high heat. When the pan is hot, add the tempeh or tofu cubes. Cook for 6-8 min, breaking apart into smaller pieces, until golden-brown. Remove the pan from the heat, then drizzle over 1 tbsp tamari. Toss to combine. Transfer to a plate and set aside.
  • Stir Fry the Veggies: Heat 2 tsp oil over medium-high heat. Add the mushrooms, cabbage and onions. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until tender. Add green onions, reserving some for serving. Cook for another 2-3 min, stirring often, until tender-crisp.
  • To the pan, add drained noodles and miso sauce. Cook for 1-2 min, tossing gently, to coat noodles in sauce.
  • For Serving: Divide noodles between bowls. Top with tempeh (if using), green onions, sesame seeds and toasted nori. Drizzle more chili-garlic sauce over top, if desired.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 364 calories, Sugar 11 g, Fat 8.6 g, Carbohydrate 61 g, Fiber 5 g, Protein 11 g

SPICY MISO RAMEN



Spicy Miso Ramen image

Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

8 ounces ground pork
3 cloves garlic, chopped
1 tablespoon fresh ginger, finely grated
2 green onions, thinly sliced, plus more for serving
4 pieces dried shiitakes
2 pieces konbu seaweed, about 6 by 8 inches each
7 tablespoons red miso paste (akamiso), or more to taste
1 tablespoon mirin
1 tablespoon granulated sugar
2 teaspoons sea salt
1 teaspoon toasted sesame oil
1 teaspoon chile-garlic sauce
1/4 teaspoon ground white pepper
4 cups low-sodium chicken stock or broth
2 cups water
1 pound fresh wheat noodles, cooked according to the package directions
Serving suggestion: ramen eggs, chasu pork belly, bean sprouts and nori sheets

Steps:

  • In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
  • Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.

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