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Miso Chili Crisp Noodles

Creamy Miso Chili Crisp Noodles with Crispy Tofu Sensation

Delicious Miso Chili Crisp Noodles offering a unique blend of flavors, featuring crispy tofu and fresh vegetables in a quick, satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Plant-Based, Quick
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 2 tablespoons Olive Oil Consider using sesame oil for extra flavor.
  • 14 ounces Super Firm Tofu Pat dry and tear for larger chunks.
For the Vegetables
  • 1 medium Yellow Onion Sauté until translucent.
  • 3 cloves Garlic Minced for stronger flavor.
  • 1 inch Fresh Ginger Grated for better integration.
  • 8 ounces Shiitake Mushrooms Any mushroom variety can be substituted.
  • 1 cup Snap Peas Can substitute with green beans or bell peppers.
For the Noodles and Sauce
  • 8 ounces Rice Noodles Cook according to package instructions.
  • 3 tablespoons Chili Crisp Recommended: Fly By Jing Sichuan Chili Crisp.
  • 1/2 cup Creamy Natural Peanut Butter Opt for unsweetened.
  • 1 tablespoon Soy Sauce Low-sodium options are ideal.
  • 2 tablespoons Mirin Honey works as a substitute.
  • 1/4 cup White Miso Paste Essential for this dish.
For Garnish
  • 1/4 cup Scallions Chopped.
  • 1/4 cup Cilantro Chopped.

Equipment

  • Large skillet
  • Pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Step 1: Heat a skillet over medium-high heat with olive oil. Add torn tofu and sauté for 5-7 minutes until golden brown and crispy. Set aside.
  2. Step 2: In the same skillet, reduce heat to medium. Add onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant. Add mushrooms and snap peas, cooking for another 3-5 minutes.
  3. Step 3: Boil water and cook rice noodles according to package instructions for 3-5 minutes. Drain and rinse under cold water.
  4. Step 4: In a bowl, mix peanut butter, chili crisp, soy sauce, mirin, and miso paste until smooth.
  5. Step 5: Return veggies to skillet, add noodles and sauce, tossing to coat. Heat for 2 minutes.
  6. Step 6: Remove from heat and fold in tofu, scallions, and cilantro. Serve with extra scallions and chili crisp.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 50IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Tofu should be well-pressed and dried for crispiness. Adjust spice levels to taste and rinse noodles to prevent clumping.

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