Description
Miso Chili Noodles bring together the rich umami of miso paste with a spicy kick from chili oil for a quick and flavorful noodle dish perfect for a fast lunch or dinner. This Japanese-inspired recipe is easy to prepare in just 10 minutes, combining simple pantry staples into a comforting and vibrant meal.
Ingredients
Noodles
- 2 servings of knife cut noodles
Sauce
- 4 cloves of garlic, minced
- 1 tsp of ginger, minced or grated
- 2 tbsp of miso paste
- 2 tbsp of chili oil
- 1 tbsp of soy sauce
- 1 tbsp of rice vinegar
- 1 tbsp of sesame oil
- 1 tbsp of sugar
- ½ tsp of salt
- 2 tbsp of hot noodle water
To Serve
- Spring onions, chopped
- Crushed peanuts
- Cucumber slices (optional garnish)
- Extra chili oil (optional garnish)
Instructions
- Prepare the sauce: In a bowl, combine minced garlic, ginger, miso paste, chili oil, soy sauce, rice vinegar, sesame oil, sugar, salt, and 2 tablespoons of hot noodle water. Mix well until the sauce is smooth and the sugar is dissolved.
- Cook the noodles: Boil the knife cut noodles in a pot according to the package instructions until they are al dente. Drain the noodles, reserving some hot noodle water for the sauce.
- Toss noodles with sauce: Add the cooked noodles directly into the bowl with the sauce. Toss thoroughly to ensure every strand is evenly coated with the flavorful miso chili sauce.
- Garnish and serve: Plate the coated noodles and garnish with chopped spring onions, crushed peanuts, optional cucumber slices, and an extra drizzle of chili oil if desired. Serve immediately and enjoy your spicy, savory miso chili noodles!
Notes
- Use hot noodle water to help loosen and emulsify the sauce ensuring it coats the noodles better.
- Adjust chili oil quantity to control the spice level to your preference.
- Knife cut noodles are preferred for authenticity but substitute with any noodles you have available.
- Adding cucumber slices adds a refreshing crunch and balances the heat.
- This dish is best served immediately for the freshest texture and flavor.
