Easy Sesame Miso Noodles

These miso noodles are a quick and easy vegetarian dinner recipe that are ready in under 30 minutes! They have a perfectly savory and salty flavor, edamame for protein and are totally customizable.

Whenever I don’t know what to make for dinner, I either reach for my ground beef taco bowls or some kind of Asian noodle dish. They’re so quick, easy and packed with flavor. These miso noodles are no exception! They come together in under 30 minutes, and are totally customizable based on what you have on hand!

If you aren’t familiar, miso is a Japanese fermented soybean paste. It can be mixed with either barley or rye, so it is not always gluten free. It has a rich umami flavor and is often used in soups, stir fries, noodles, sauces etc. I even use it in my miso pasta which is kind of like a cacio e pepe but with a richer flavor from the miso.

Tips before we get started!

• I used brown rice noodles here, but you can truly use anything! Ramen noodles (gluten free or regular), white rice noodles, soba noodles, udon noodles or just regular old spaghetti will work great!
• Be sure to use low sodium tamari/soy sauce. If you use the full strength version, I suggest decreasing to just 1 tablespoon.
• Be sure to check the ingredient label on your miso paste- some contain gluten.

How to make miso noodles

Bring a pot of salted water to a boil and cook noodles according to package instructions.

Add all of the sauce ingredients to a glass jar or bowl and either shake really well to combine or whisk to combine, making sure all of the miso is broken up. Set aside.

Add the oil to a skillet and heat over medium/high heat, then add in the green onion and bok choy and sauce for about 3-4 minutes or until the bok choy has wilted.

Add in the garlic and ginger and saute 1 more mintute. Finally, add in the edamame and about 1 tablespoon of water. Let cook for about 5 minutes.

Add the noodles to the saute pan and coat with the sauce. Stir well to combine. Garnish with green onion, sesame seeds and red pepper flakes if desired. Enjoy and try my curry noodles next!

Key ingredients & swaps

Noodles. This part is totally up to you! I used brown rice noodles that are technically for Pad Thai, but you can use ramen, white rice noodles, spaghetti etc.

Tamari. Tamari is just gluten free soy sauce- you can use regular if you are not gluten free!

Miso. I used a white miso paste, just be sure to check the ingredients to make sure there is no barley if you need to keep this gluten free.

Veggies. I used edamame and bok choy, but you can use virtually anything here. Broccoli, shredded carrots, purple cabbage, bell pepper, etc! Fresh or frozen work just as well, frozen will just take a little longer to cook.

How to store

Once prepared, these miso noodles will keep for 3-4 days in an air tight container in the fridge. You can eat these noodles cold or warm them up in the microwave or stove! If warming them up, I suggest adding a splash of water or oil to help loosen the sauce and prevent the noodles from drying out.

I haven’t tried freezing, but gluten free noodles don’t really hold up the best when reheating from frozen. The flavor will still be great, but the noodles will really fall apart so just keep that in mind!

More noodle recipes!

• Peanut Butter Noodles
• Spicy Ramen Noodles
• Teriyaki Noodles

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