These spicy miso noodles are the best accidental meal ever. It was so good that I had to write a whole blog post about it. I needed a quick lunch last week, rummaged through my kitchen, and came up with this umami bomb.
Noodles are the best! Whether it's pasta, ramen, pho, pancit, I love them all. This spicy miso noodle recipe is all about elevating basic ingredients and turning them into something incredible. It is so easy to make and can be on your table in just 15 minutes.
This Asian style noodle recipe is made with a simple combination of pantry staples. I always have butter, miso paste, and chili oil in my kitchen, so this is the perfect meal to whip up when I am short on time.
The key to making these noodles so flavorful is to cook the butter and miso until it's nice and blended. Then, you'll add in the chili oil and give everything a good stir. The heat from the chili oil will help to release all the flavor from the miso and butter.
What is white miso?
Miso is a fermented paste made from soybeans and koji (Aspergillus oryzae) - a mold. It's a pantry staple in many Japanese households to make famous miso dishes like miso soup, Nobu's famous Miso Black cod, miso sesame noodles, and this dish of course. This soybean paste is a great way to add umami flavor to your favorite Asian dishes. You can get miso paste in different types. White, red, yellow.
How to store miso paste?
Miso is best stored in the fridge in an airtight container. I like to keep mine in a glass jar with a tight-fitting lid.
How long does miso last in the fridge?
Miso is a fermented paste so that it will last a considerably long time in the fridge. There should be a best-before date on every product. But the rule of thumb is 3 months upon opening the package and up to 1 year in the fridge.
Different Toppings for Miso Noodles
This dish is so versatile. You may add whatever you have on hand. But here are some ingredients I think will be fantastic in this dish:
- 6 minute boiled egg
- fried egg
- Sesame oil
- Shiitake mushrooms
- Shredded napa cabbage
- Air-Fried Tofu Cubes
- Sesame seeds
- Peanut butter
- Dark soy sauce - For a darker umami flavor.
The list could be endless. Try it out, play around, and see what you come up with.
Ingredients and Substitutions
- Ramen noodles - Any noodles will work for this recipe: rice noodles, soba noodles, udon noodles, or wheat noodles. Spaghetti pasta will also be a great substitution, but you may have to triple the miso sauce. You may even make fresh noodles.
- Butter - If you're vegan, melted ghee or vegan butter works well too.
- Chili oil - Any chili oil or red pepper flakes will work.
- White miso paste - Red miso paste or yellow miso will work for this recipe, but I prefer white miso or shiro miso.
- Green onions - For garnish
- Fried Egg - You may omit it if you're vegan. Fried tofu cubes with chili oil will be a great substitute.
Equipment
- Small bowl
- cutting board
- knife
- small frying pan
- medium size pot
Still hungry? Try out my other recipes!
Asian Fried Chicken with Hot Honey Sauce
Orange Glazed Asian Turkey Meatballs
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Butter Miso Noodles
Delicious Spicy Miso Noodles with Chili Oil Fried Egg. Ready in 10 minutes. Hands down, best noodle recipe I have ever made.
- Total Time: 8 minutes
- Yield: 2 bowls of noodles 1x
Ingredients
Miso Noodles
2 packs of dried ramen noodles (any wheat noodles)
3 tbsp melted butter
1 tablespoon garlic chili oil (any chili oil will work)** optional
1 tbsp white miso
2 spring onion stalks minced
Chili Oil Fried Egg
1 egg
1 tsp chili oil - I used Momofuku
Garnish
minced green onion
Instructions
- In high heat, boil water for noodles.
- In a bowl, prepare your butter miso sauce.
- Melt your butter.
- Add the miso, spring onion, chili oil**, and melted butter into the bowl.
- Mix until fully incorporated.
- In a frying pan, heat up the oil, add the chili oil, and add the egg. Put a lid on the pan to cook the egg fully. Fry until you get a crispy bottom.
- Cook the noodles per package instructions in boiling water.
- Strain your cooked noodles and add to the bowl. Mix together until fully incorporated. If the noodles are too dry add some of the noodle water.
- Garnish with more chili oil** and spring onions.
Notes
**You can omit the chili oil completely.
- Prep Time: 2 minutes
- Cook Time: 6 minutes
- Category: mains
- Method: boil
- Cuisine: asian
Julie
Yes another new pasta dish to try 😋
Json
Ate this with your garlic miso chicken, what a combo! 🤯🥰
Fleur
Surprisingly better than my instant noodle haha
Carmen Spillette
100% better - IMO
Lourdes Moya
So easy and delicious