Creamy Peanut Noodles with Mushrooms and Miso

These dreamy peanut noodles with shiitakes and miso are enveloped in a rich coconut cream sauce. They’re perfect for speedy dinners!

Confession: I’m obsessed with Deliciously Ella. It started innocently enough with her YouTube videos, but now I religiously listen to her podcast, stalk her on Instagram, and really wish I had her posh English accent, too.

On a serious note, I love how she celebrates plant-based whole foods without preaching or being judge-y, and her recipes are ah-mazing. I love how unfussy and customizable they are, and we generally seem to have the same taste in food. Basically what I’m saying is [in a totally normal non-creepy way]: we should be best friends.

The moment I knew we were a match made in heaven was when I saw her making these noodles. I thought, “OMG, why have I never tried this combo before?!?!” The recipe is basically all my favorite things in one skillet: noodles, mushrooms, coconut milk, peanut butter, and miso. I mean, what could be more comforting than creamy, coconut-y, peanut noodles?

No matter how challenging of a day you’ve had, this is the kind of dish that can alleviate any emotional distress.

After trying the recipe myself, I ended up making a few tiny tweaks, which I think made the peanut noodles even better (no offense, Ella! Still love you.) I added Thai curry paste to the coconut cream sauce to give the dish some heat and depth; incorporated some of the starchy noodle-cooking water into the sauce to make it creamier; and threw in some edamame for protein.

I mainly use brown rice noodles for this dish because I always have a packet of them on-hand. This recipe would work just as well with ramen, udon, or lo mein.

Creamy Peanut Noodles with Mushrooms and Miso

(3 votes, average: 5.00 out of 5)
Loading... 5 from 3 reviews

• Author: thenewbaguette.com
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Lunch + Dinner
• Cuisine: Thai

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Description

These dreamy peanut noodles with shiitakes and miso are enveloped in a rich coconut cream sauce. Perfect for speedy dinners!

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Scale 1x2x3x

Ingredients

• One 8-ounce package of brown rice noodles (ramen, udon, or lo mein would also work)
• 1 teaspoon coconut oil
• 1 teaspoon toasted sesame oil
• 5 ounces thinly sliced fresh or frozen shiitake mushrooms (about 2 cups)
• 1 cup shelled edamame (frozen or thawed)
• 1 large or 2 medium garlic cloves, minced
• 1-inch piece of ginger, peeled and minced
• 1 cup full-fat unsweetened canned coconut milk (about ½ standard can)
• 2 tablespoons natural peanut butter
• 1 tablespoon soy sauce or tamari
• 1 tablespoon fresh lime juice
• 1 tablespoon miso
• 2 teaspoons Thai red curry paste
• Sliced scallions, to serve
• Sesame seeds, to serve

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Instructions

1. Bring a large pot of water to a boil and cook the noodles according to package directions. Before draining, reserve ¼ cup of the cooking water. Then drain and rinse the noodles under cold water. Set aside.
2. Meanwhile, heat the coconut and sesame oils in a large non-stick skillet over medium heat. Add the mushrooms and cook until softened and just starting to brown, about 5 minutes. Add the edamame, garlic, and ginger and cook until the edamame is thawed, about 1 minute more.
3. Add the coconut milk, peanut butter, soy sauce, lime juice, miso, curry paste, and the reserved noodle water. Stir until a thick creamy sauce forms, about 1 minute. Add the noodles and toss to coat. Turn the heat off. Garnish with scallions and sesame seeds, and serve immediately.

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Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 500
• Fiber: 6.8 g
• Protein: 20.6 g

Keywords: noodles, peanut, coconut, miso, vegan