Miso Noodles With Shrimp

5 from 2 votes
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Miso noodles are easy, full of veggies and insanely tasty umami flavors. A nutritious, delicious meal ready in under 30 minutes.

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Why Make Miso Noodles

This meal is SO darn good. The only thing I can compare it to is a pad thai but with way better, miso flavor. It’s got a delicious depth to the sauce you will love. It’s salty, tangy, creamy and highly addictive. You can customize the protein for these miso noodles but I love them with shrimp! Spicy Garlic Noodles are another must try.

There are mushrooms and broccoli in each bite giving you a nutritious meal. You can meal prep this meal and it is totally dairy free. Another Asian inspired meal to consider is my Beef Fried Noodles, they are SO yummy.

Ingredients Needed

Udon Noodles. These are the noodles I use. You can find them in the international aisle near the soy sauce. They are a thick Japanese noodle. You can really use any Japanese noodle of choice.

Shrimp. I use thawed raw shrimp that’s already prepared. Jumbo is best.

Mushrooms. I use Shiitake but you can use any mushroom of choice, or use a combo.

Olive Oil. This is to sauté the shrimp with.

Garlic and Shallot. This is to mince up and add to the shrimp and the sauce.

Lime Juice. This is to sauté and season the shrimp with.

Broccolini. You can also use regular broccoli. This add nutrients, veggies and color to the dish.

Ingredients For The Miso Sauce

Miso Paste. I get my miso at a local asian market. All stores typically sell it in the international aisle. There are several variations of miso, I love them all but white miso is my go-to.

Chili Garlic Sauce. This is a popular condiment, it is some what similar to sriracha in flavor but it has more texture and more heat to it. This is the brand I buy.

Soy Sauce. I go for a low sodium soy sauce to cut back on the salt a bit for this recipe.

Almond Butter. You can also use peanut butter.

Maple Syrup. To sweeten things up and tie everything together.

Rice Vinegar. White vinegar will also work well. Rice vinegar is just a tad sweeter.

Pasta Water. This is to thin out the sauce and create a silky consistency to spread over the noodles. You will use the water from boiling the udon noodles.

Green Onions. For garnish and color.

How To Make This Recipe

Step One. Start with getting water to a boil for the pasta and veggies. In a hot wok or fry pan, add in the shrimp, oil, a pinch of salt and pepper, 1 tsp minced garlic and 1 tsp minced shallot. Sauté for about 4 minutes until shrimp it light pink on all sides. place shrimp in a clean small bowl to the side.

Step Two. In a bowl prepare the sauce ingredients by whisking together, it will be thick until you add the pasta water. Set aside. Until the pasta water is ready. Once the pasta water it at a boil, add chopped broccoli and mushrooms to the water. Give them a quick blanche, about 2 minutes.

Step Three. Pull the veggies out of the hot water with a slotted spoon or a spatula with holes. Place the veggies in a bowl to the side. Don’t worry about any veggies left behind in the water, it will add nutrients to the pasta and will end up in the wok or fry pan once you drain the noodles. *don’t forget to save your pasta water before draining the pasta!*

Step Four. Gather the pasta water, add 1/3 cup of it it to the miso sauce. Whisk it well. Keep a little extra pasta water to the side in case you need it once you combine everything.

Time To Add Everything To The Wok/Fry Pan

Step Five. In the same frying pan/wok used for the shrimp, wipe it with a paper towel and reheat it on medium/high heat. Add 1 tbsp oil to the pan, followed by the cooked/drained noodles to the hot pan. Next, add in shrimp and veggies. Working quickly, pour in the miso sauce over everything and quickly toss and stir to evenly coat everything for about 2 minutes.

Don’t let it reheat too long, the almond butter will get a little chalky if you over cook it. *This is where you may need a little more pasta water to help spread things out.

Step Six. Serve the miso noodles and add green onion garnish. Enjoy!

White bowl with noodles and shrimp.

Tips & FAQ’s

What does miso taste like?

Miso is the ultimate ingredient for the flavor sensation known as umami. The paste has a deep savory flavor with a little toasted salty-ness flavor. This umami flavor forms the base of a lot of everyday Japanese cooking

Is miso spicy?

No, miso is not spicy, it is more salty than anything. If you are sensitive to spice, add a little less chili garlic sauce.

Recipe Variations

Udon Noodles. You can use ramen noodles or low mein noodles in place of udon.

Veggies. You can sub zucchini or carrots in place of the veggies listed.

Shrimp. You can skip the shrimp to make this a vegan dish, or use chicken instead. Chicken will need to cook a bit longer.

Soy Sauce. Use coconut aminos or tamari if needed and need to be gluten free.

Make Ahead & Storage Tips

Feel free to make this recipe ahead of time. Keep in an airtight container in the fridge for up to 4 days. To reheat, add 1 tbsp of water to the noodles and microwave on medium for about 2 minutes.

Other Noodle Dishes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Noodles in a white bowl with a fork.
5 from 2 votes

Miso Noodles

Miso noodles are easy, full of veggies and insanely tasty umami flavors. A nutritious, delicious meal ready in under 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Servings: 4

Equipment

  • frying pan
  • slotted spoon 

Ingredients 

Shrimp

  • ½ lb jumbo shrimp
  • ½ tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tsp fresh lime juice
  • 1 tsp shallot, minced

Miso Noodles

  • 2 bundles udon noodles, *about 4 oz
  • 1 cup chopped broccolini, *or broccoli
  • 1 cup shiitake mushrooms, *see notes

Miso Sauce

  • tbsp miso paste
  • 3 tbsp almond butter, *see notes
  • 1 tbsp sesame or olive oil
  • tbsp chili garlic sauce, *see notes
  • tbsp low sodium soy sauce
  • ½ tbsp maple syrup
  • ½ tbsp rice vinegar, *see notes
  • 2 tsp garlic, minced
  • cup pasta water, * grab an extra 1/3 cup for back up as well
  • 3 tbsp green onions, diced
Shop Ingredients on Jupiter

Instructions 

  • Start with getting water to a boil for the paste and veggies. In a hot wok or fry pan, add in the shrimp, oil, a pinch of salt and pepper, 1 tsp minced garlic and 1 tsp minced shallot. Sauté for about 4 minutes until shrimp it light pink on all sides. place shrimp in a clean small bowl to the side. 
  • In a bowl prepare the sauce ingredients by whisking together, it will be thick until you add the pasta water. Set aside. Until the pasta water is ready. Once the pasta water it at a boil, add chopped broccoli and mushrooms to the water. Give them a quick blanche, about 2 minutes.
  • Pull the veggies out of the hot water with a slotted spoon or a spatula with holes. Place the veggies in a bowl to the side. Don't worry about any veggies left behind in the water, it will add nutrients to the pasta and will end up in the wok or fry pan once you drain the noodles. *don't forget to save your pasta water before draining the pasta!*
  • Gather the pasta water, add 1/3 cup of it it to the miso sauce. Whisk it well. Keep a little extra pasta water to the side in case you need it once you combine everything. 
  • In the same frying pan/wok used for the shrimp, wipe it with a paper towel and reheat it on medium/high heat. Add 1 tbsp oil to the pan, followed by the cooked/drained noodles to the hot pan. Next, add in shrimp and veggies. Working quickly, pour in the miso sauce over everything and quickly toss and stir to evenly coat everything for about 2 minutes.
    Don't let it reheat too long, the almond butter will get a little chalky if you over cook it. *This is where you may need a little more pasta water to help spread things out.
  • Serve the miso noodles and add green onion garnish. Enjoy!

Notes

*any mushroom of choice will work
*peanut butter will also work
*sriracha will also work. Add more if you want it spicer, add less to keep it mild.
*white vinegar will also work.

Nutrition

Serving: 1cup | Calories: 365kcal | Carbohydrates: 24g | Protein: 14g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 1202mg | Potassium: 442mg | Fiber: 4g | Sugar: 5g | Vitamin A: 251IU | Vitamin C: 21mg | Calcium: 94mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: Japanese
Servings: 4
Calories: 365
Keyword: 30 minute, Asian Inspired
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3 Comments

  1. 5 stars
    This recipe was excellent. I did it vegetarian without shrimp. Really different and tasty. My husband loved it as well.

  2. Turned out really tasty! Crunchy peanut butter next time or add crushed peanuts!
    Thank you.

    1. Hi Jill!
      So glad you enjoyed this one and I absolutely love the idea of added crushed peanuts Iโ€™m going to try that.