Name: Sesame Miso Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 8 ounces rice noodles; 1 tablespoon olive oil; ⅓ 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; 2 tablespoons white miso paste; 2 tablespoons low sodium tamari or soy sauce; 2-3 tablespoons water; 2 teaspoons chili crunch (see notes); 1 tablespoon sesame oil

Why You’ll Love This Recipe

Simple & Quick: Just 35 minutes total for a tasty meal.

Irresistible Flavor: Enjoy the depth of miso alongside the warmth of garlic and ginger.

Eye-Catching Appeal: Gorgeous colors will make your plate pop.

Flexible Serving: Ideal for lunch or dinner, and even great for a snack!

Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets.

Ingredients You’ll Need

8 ounces rice noodles: These noodles form the silky, soft base of the dish. They’re naturally gluten-free, making them a great choice for those with dietary restrictions.

1 tablespoon oil (olive recommended): This adds richness and helps sauté your veggies. Feel free to swap with sesame oil for a deeper flavor.

⅓ cup diced green onion (white part only): For a mild oniony punch. The green tops are great for garnish!

1 tablespoon fresh minced ginger: Adds warmth and a bit of spice, enhancing the overall flavor profile.

1 tablespoon fresh minced garlic: Garlic brings it all together with its aromatic essence.

2 cups bok choy (chopped): This leafy green adds a fresh crunch and nutrients. Baby spinach can serve as a substitute, though the texture will differ.

1 cup shelled edamame: These protein-packed beans enrich the dish and offer a nice pop of texture.

2 tablespoons white miso paste: The hero ingredient, adding a deep umami flavor. You could use red miso for a stronger taste.

2 tablespoons low sodium tamari or soy sauce: Provides saltiness while keeping the dish balanced; choose tamari for gluten-free.

2-3 tablespoons water: Adjusts sauce consistency for better coating on the noodles.

2 teaspoons chili crunch: This adds a welcome spicy kick—adjust according to your heat preference.

1 tablespoon sesame oil: Enhances that nutty, comforting flavor and contributes to a lovely finish.

How to Make Sesame Miso Noodles

Cook the Noodles: Bring a pot of salted water to a rolling boil. Add the 8 ounces of rice noodles and cook according to package instructions until tender but firm to the bite. Drain and set aside.

Mix the Sauce: In a glass jar or bowl, combine the 2 tablespoons of white miso paste, 2 tablespoons of low sodium tamari, and 2-3 tablespoons of water. Whisk or shake well to ensure the miso is fully incorporated, then set it aside.

Sauté the Vegetables: Heat the 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, toss in the ⅓ cup diced green onion and 2 cups chopped bok choy. Sauté for about 3-4 minutes until the bok choy starts to wilt.

Add Aromatics: Stir in the 1 tablespoon of minced garlic and 1 tablespoon of minced ginger, cooking for an additional minute until fragrant.

Incorporate Edamame: Mix in the 1 cup of shelled edamame along with about 1 tablespoon of water to help everything steam and come together. Cook for about 5 minutes.

Combine Noodles with Sauce: Add the cooked noodles to the skillet, coating them evenly with the sauce mixture. Stir well, allowing the flavors to meld. Serve garnished with extra green onions, a sprinkle of sesame seeds, and red pepper flakes if desired. Enjoy your bowl of Sesame Miso Noodles!

Storing & Reheating

Store leftovers in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate for up to 3 days in a glass or plastic container. You can freeze the noodles and sauce together for up to 3 months. To reheat, simply warm them in a skillet over medium heat with a splash of water to bring back the texture, which may change slightly after freezing.

Chef’s Helpful Tips

Always rinse the cooked rice noodles under cold water to stop the cooking and prevent clumping.
Don’t overcrowd the skillet when sautéing your veggies; this ensures they cook evenly and maintain a nice texture.
Missing some ingredients? Feel free to substitute bok choy with another leafy green, and adjust the chili based on your spice tolerance.
For added flavor, let the sautéed vegetables sit for a minute before mixing them with the noodles to enhance their char.
If you prefer more crunch, add a handful of chopped peanuts or sesame seeds right before serving.

With vibrant flavors and minimal fuss, you’ll find these sesame miso noodles make for an inviting dinner option. From the rich miso sauce to the crunchy edamame, it’s a dish that’s sure to win over your taste buds. Don’t hesitate to get creative; maybe toss in some leftover grilled chicken or extra veggies from your fridge. Each bite invites new exploration, making every bowl unique.

Recipe FAQs

Can I make Sesame Miso Noodles vegan?

Absolutely! This dish is already quite flexible. Just ensure your tamari or soy sauce is gluten-free if necessary, and feel free to omit any non-vegan garnishes you may consider.

What kind of noodles can I use if I can’t find rice noodles?

While rice noodles are recommended for their texture, you can substitute with soba noodles or even whole wheat spaghetti. Adjust cooking times accordingly to achieve the right tenderness.

Can I store the sauce for later use?

Yes! The sauce can be stored in a sealed jar in the fridge for up to a week. Just give it a good shake before using it again to reemulsify any separation that may occur.

How can I adjust the heat level without losing flavor?

To tone down the heat, simply reduce the amount of chili crunch. Alternatively, you could add more miso paste for added depth of flavor without cranking the spice.

More Dinner Recipes

👉 If you make my Sesame Miso Noodles recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.