Description
A quick and flavorful Easy Miso Noodles recipe featuring rice noodles tossed in a savory white miso sauce with fresh ginger, garlic, bok choy, and edamame. This hearty and healthy dish is ready in just 25 minutes and perfect for a satisfying vegetarian meal.
Ingredients
Noodles
- 8 ounces rice noodles
Vegetables & Aromatics
- 1/3 cup diced green onion (white part only)
- 1 tablespoon fresh minced ginger
- 1 tablespoon fresh minced garlic
- 2 cups bok choy (chopped)
- 1 cup shelled edamame
Sauces & Oils
- 2 tablespoons white miso paste
- 2 tablespoons low sodium tamari or soy sauce
- 2–3 tablespoons water
- 1 tablespoon oil (olive oil recommended)
- 1 tablespoon sesame oil
- 2 teaspoons chili crunch (optional for heat)
Instructions
- Cook Noodles: Bring a pot of salted water to a boil and cook the rice noodles according to the package instructions until tender. Drain and set aside.
- Combine Sauce: In a glass jar or bowl, add the white miso paste, low sodium tamari or soy sauce, 2-3 tablespoons of water, chili crunch, and sesame oil. Shake or whisk thoroughly to create a smooth, well-blended sauce with no miso lumps. Set aside.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the diced green onions (white part) and chopped bok choy, sautéing for about 3-4 minutes until the bok choy wilts slightly.
- Add Aromatics: Stir in the minced garlic and ginger, and sauté for an additional minute to release their fragrance.
- Cook Edamame: Add the shelled edamame and approximately 1 tablespoon of water to the skillet. Cook for about 5 minutes, allowing the edamame to heat through and the vegetables to combine flavors.
- Toss Noodles with Sauce: Add the cooked noodles to the skillet and pour the miso sauce over them. Toss everything together gently until the noodles and vegetables are evenly coated with the flavorful sauce. Serve immediately.
Notes
- For extra heat, adjust the amount of chili crunch to taste or omit if you prefer no spice.
- You can substitute tamari with regular soy sauce if low sodium is not a concern.
- Use fresh ginger and garlic for best flavor, but powdered versions can be used in a pinch.
- Serve this dish immediately for the best texture of noodles and vegetables.
