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Miso noodles are easy, full of veggies and insanely tasty umami flavors. A nutritious, delicious meal ready in about 30 minutes. 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 myBeef Fried Noodles, they are SO yummy.
Ingredients Needed
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Noodles. These are the noodles I use. Udon or knife cut are my favorite. 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.
- Sesame Oil. This is to sauté the shrimp with.
- Mushrooms. Use any mushroom of choice, or use a combo.
- Broccolini. You can also use regular broccoli. This add nutrients, veggies and color to the dish.
- Shrimp. I use thawed raw shrimp that’s already prepared.
- Seasonings. Salt, pepper and red pepper flakes.
- Garlic. for flavor.
- Green Onions. For garnish and color.
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.
- Peanut 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.
How To Make This Recipe
Ready to cook miso shrimp and noodles? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Start with sautéing the mushrooms and broccolini in 1 tsp of oil for about 5 minutes. Set it aside. In the same pan, add another tsp of oil add in the shrimp, minced garlic, a pinch of salt, red pepper flakes and pepper. Sauté for about 2 minutes each side. Place shrimp in a clean small bowl to the side.
- Step Two. In a medium bowl prepare the sauce ingredients by whisking together (soy sauce, vinegar, chili garlic, miso, peanut butter) it will be thick until you add the pasta water. Set aside until the pasta water is ready.
- Step Three. *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.
- 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 tsp 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 1 minutes.
- Don’t let it reheat too long, the peanut 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
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 Tips
- Do not overcook the shrimp, it will continue to cook when you heat up the sauce.
- Save that pasta water!
- Don’t let the sauce heat in the pan too long. the peanut 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.
- 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.
- 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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Miso Noodles
Spicy miso noodles are easy, full of veggies and insanely tasty umami flavors. A nutritious, delicious meal ready in about 30 minutes
Equipment
- large frying pan or wok
Ingredients
Shrimp
- ½ lb large shrimp
- 1 tsp sesame oil
- ¼ tsp each salt & pepper
- ¼ tsp red pepper flakes
- 2 cloves garlic minced
Miso Noodles
- 2 bundles udon noodles or knife cut noodles, *about 4 oz
- 1 cup chopped broccolini
- 1 cup mushrooms
- 3 tbsp green onions, diced, for garnish
Miso Sauce
- 1½ tbsp miso paste
- 3 tbsp peanut butter , *see notes
- 1 tbsp sesame or olive oil
- 1¼ tbsp chili garlic sauce, *see notes
- 1½ tbsp low sodium soy sauce
- ½ tbsp maple syrup
- ½ tbsp rice vinegar
- ⅓ cup pasta water, * grab an extra 1/3 cup for back up as well
Instructions
- Start with sautéing the mushrooms and broccolini in 1 tsp of oil for about 5 minutes. Set it aside. In the same pan, add another tsp of oil add in the shrimp, minced garlic, a pinch of salt, red pepper flakes and pepper. Sauté for about 2 minutes each side. Place shrimp in a clean small bowl to the side.
- In a medium bowl prepare the sauce ingredients by whisking together (soy sauce, vinegar, chili garlic, miso, peanut butter) it will be thick until you add the pasta water. Set aside until the pasta water is ready.
- *don't forget to save your pasta water before draining the pasta!*
- Gather the pasta water, add 1/3 cup of 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 tsp 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 1 minutes.
- Don't let it reheat too long, the peanut 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
- Do not overcook the shrimp, it will continue to cook when you heat up the sauce.
- Save that pasta water!
- Don’t let the sauce heat in the pan too long. the peanut 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.
- 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.
- 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.
Nutrition
Serving: 1cup | Calories: 281kcal | Carbohydrates: 19g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 1203mg | Potassium: 257mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1189IU | Vitamin C: 55mg | Calcium: 91mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
This recipe was excellent. I did it vegetarian without shrimp. Really different and tasty. My husband loved it as well.
Turned out really tasty! Crunchy peanut butter next time or add crushed peanuts!
Thank you.
Hi Jill!
So glad you enjoyed this one and I absolutely love the idea of added crushed peanuts I’m going to try that.
What is the lime juice for?