Miso Chili Noodles You'll Crave: Quick & Flavorful Delight

Miso Chili Noodles are a quick and customizable dish that delivers a satisfying kick of flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Miso Paste Choose white for mild sweetness or red for a stronger flavor kick.
1 tablespoon Chili Oil Start with a small amount and adjust to your spice preference.

For the Noodles

8 ounces Noodles (Udon or knife-cut) Substitutions like rice noodles or spaghetti work well too.

For the Veggies

2 cups Vegetables (e.g., bok choy, carrots, red pepper) Feel free to mix and match based on what you have.

For the Protein

1 cup Tofu or sautéed mushrooms Use your favorite protein to suit dietary needs.

Equipment

Medium bowl
large pot
Colander
large skillet
Whisk or Fork

Method

Step-by-Step Instructions for Miso Chili Noodles

Prepare the Miso Sauce: In a medium bowl, combine miso paste and chili oil. Whisk until smooth and set aside.
Cook the Noodles: Bring a large pot of water to a boil, add noodles, and cook until al dente (7-10 minutes). Drain and rinse briefly.
Combine Noodles with Sauce: Heat a skillet, add noodles, pour sauce over and toss to coat. Stir for 2-3 minutes.
Add Vegetables and Protein: Incorporate veggies and protein, sauté for 3-5 minutes until tender and heated through.
Serve the Dish: Remove from heat, transfer to bowls, and garnish with herbs or sesame seeds if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 800mgPotassium: 400mgFiber: 6gSugar: 4gVitamin A: 1800IUVitamin C: 40mgCalcium: 150mgIron: 3mg

Notes

Start with a small amount of chili oil to adjust the heat level, and store leftovers in an airtight container for up to three days.

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