miso noodle recipe

Portobello mushrooms take centre stage in this satisfying Japanese-style vegetarian supper - swap for salmon fillets if you prefer

Saucy miso mushrooms with udon noodles

tbsp miso paste or miso glaze

mirin

soy sauce

garlic

tbsp sesame oil

mushrooms

packs straight-to-wok udon noodles

tbsp sesame seeds

spring onions

<p>Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.</p>

<p>About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.</p>

If you loved buttered noodles as a kid, this miso stir fry recipe is calling your name. Make it simple with miso noodles, or add vegetables and tofu for an incredible miso stir fry meal.

Miso Stir Fry

Tablespoons miso paste (yellow

mushroom powder

soy sauce (or tamari

Tablespoons chili sauce

water

maple syrup or date syrup

sriracha (optional for a bit of heat)

rice noodles

garlic (minced)

mushrooms (sliced)

white onions (diced)

broccoli

carrot

baby bell peppers (sliced

Thai basil leaves

scallions (green onions, chopped)

Sesame seeds (optional)

Combine ingredients in a bowl and whisk together, or add ingredients to a small blender and blend until smooth.

If using tofu, press tofu and cut it into bite-sized cubes.

Pour half the stir fry sauce over the cut tofu and refrigerate overnight. I suggest rotating the container so the marinade is absorbed into the tofu.

Cook the tofu in an air-frier skillet, or bake in the oven.

I often cook my tofu ahead of time, return it to the container with the extra marinade, and then reheat the tofu when I use it for the stir fry.

Reheat the tofu in the microwave, or reheat it by adding it to the vegetables in the last few minutes of cooking.

Miso Stir Fry Sauce (Double if Using Tofu)

Prepare the noodles following the package instructions; set aside.

Noodles

In a wok or large skillet, cook the garlic, onions, and mushrooms over medium heat until the onions are translucent, about 3 minutes.

Add the carrots and broccoli. Stir in the wok/or skillet and cook for another 5 -7 minutes, rotating the vegetable in the pan.

Add the sliced bell peppers; cook for 1 minute, and transfer the vegetables to a bowl (cover to keep warm).

Heat the pan to medium-high; add the cooked noodles, pour 1/2 of the stir fry sauce, and toss the noodles until heated through.

This should only take a minute or two.

Pour the noodles onto a large platter or large bowl. Add the cooked vegetables and tofu, if using.

Drizzle the remaining sauce over the vegetables.

Garnish with Thai basil leaves, scallions, and sesame seeds.

Vegetables

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Saucy miso mushrooms with udon nood...

Miso Stir Fry

Top 2 miso noodle recipe recipes from across the web

The most viewed miso noodle recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Saucy miso mushrooms with udon nood...

Miso Stir Fry

The most viewed miso noodle recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine