Spicy Miso Noodles

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.

Equipment

• Small bowl
• cutting board
• knife
• small frying pan
• medium size pot

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Butter Miso Noodles

5 from 5 votes

Delicious Spicy Miso Noodles with Chili Oil Fried Egg. Ready in 10 minutes. Hands down, best noodle recipe I have ever made.

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Prep Time 2 minutes mins

Cook Time 6 minutes mins

Total Time 8 minutes mins

Servings: 2 bowls of noodles

Course: boil

Cuisine: boil

Ingredients Method Notes

Ingredients

  

1x2x3x?

Miso Noodles

• 2 packs of dried ramen noodles any wheat noodles
• 3 tablespoon melted butter
• 1 tablespoon garlic chili oil any chili oil will work** optional
• 1 tablespoon white miso
• 2 spring onion stalks minced

Chili Oil Fried Egg

• 1 egg
• 1 teaspoon chili oil - I used Momofuku

Garnish

• minced green onion

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Method

 

1. In high heat, boil water for noodles.
2. In a bowl, prepare your butter miso sauce.
3. Melt your butter.
4. Add the miso, spring onion, chili oil**, and melted butter into the bowl.
5. Mix until fully incorporated.
6. 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.
7. Cook the noodles per package instructions in boiling water.
8. 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.
9. Garnish with more chili oil** and spring onions.

Notes

**You can omit the chili oil completely. 

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