Miso Noodles

5 from 2 votes

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

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Japanese

Diet: Low Lactose

Servings:

Author: Bailey

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

1½ tbsp miso paste
3 tbsp almond 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 *see notes
2 tsp garlic, minced
⅓ cup pasta water * grab an extra 1/3 cup for back up as well
3 tbsp green onions, diced

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