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Miso Chili Noodles: A Flavor-Packed Weeknight Winner

Delicious miso chili noodles that are quick to prepare and cater to gluten-free and vegan diets.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons miso paste use white for sweetness or red for bolder taste
  • 1 tablespoon chili oil start with a small amount to adjust spice levels
For the Noodles
  • 8 ounces udon or knife-cut noodles gluten-free options available
For the Vegetables
  • bok choy or substitute with favorite greens
  • carrots cut thinly for quick cooking
  • red pepper use fresh for best taste
For the Protein
  • tofu sautéed for a crispy texture
  • sautéed mushrooms for earthy flavor and texture
Optional Garnishes
  • sesame seeds for a nutty crunch
  • cilantro for freshness

Equipment

  • Mixing Bowl
  • Pot
  • Colander
  • Non-stick pan
  • whisk
  • Tongs

Method
 

Step-by-Step Instructions for Miso Chili Noodles
  1. In a small mixing bowl, combine miso paste with chili oil. Blend until smooth and creamy.
  2. Bring a large pot of salted water to a boil. Add noodles and cook until al dente, about 6-8 minutes. Drain and rinse under cold water.
  3. Heat oil in a non-stick pan over medium heat. Add sliced vegetables and sauté for 3-4 minutes until tender.
  4. Add drained noodles to the pan. Pour the miso chili sauce over and toss gently until heated through, about 2 minutes.
  5. Divide among serving bowls. Garnish with sesame seeds and cilantro. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 600mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Homemade Miso Chili Noodles are quick and can be easily customized with seasonal vegetables.

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