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

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!

Tips & FAQ’s

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

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