Creamy Peanut Miso Noodles with Mushrooms

Ingredient Notes + Substitutions

• Noodles: Thin brown rice noodles are my favorite for this recipe. Ramen, udon, or lo mein will work, too.
• Shiitake mushrooms: These mushrooms lend a savory, “meaty” foundation to these peanut miso noodles. Oyster mushrooms would work, too. If all you can get your hands on are cremini mushrooms, this recipe is still worth making.
• Edamame: Shelled edamame is found in many frozen vegetable aisles these days, as well as in Asian markets. Frozen peas make a good substitute.
• Peanut butter: Be sure to use natural peanut butter; the only ingredient should be peanuts and maybe salt. Avoid peanut butter with any additives like oils, sugars, or emulsifiers. (This sauce will work just as well with almond or cashew butter.)
• Coconut Milk: Use full-fat (not “light”) for the richest results.
• Curry Paste: Adds a bit of heat and a ton of flavor. But if you can’t find it, use a bit of sriracha or skip altogether.

Step 1: Cook the veg.

Start by bringing a large pot of water to a boil for the noodles. While that happens, brown the shiitake mushrooms in a skillet, and toss in the edamame, garlic, and ginger at the end.

Step 2: Prep the sauce.

Prepare the sauce by whisking together coconut milk, peanut butter, miso, soy sauce, lime juice, and curry paste. Since rice noodles cook very quickly, make sure your mushrooms are done and your sauce mixture is ready before you start boiling the noodles.

Step 3: Finish the noodles.

Boil the noodles until they’re soft but still have a tiny bite. Then drain and rinse them really well under running water – this will prevent them from sticking together. Lastly, add the noodles to the pan with the mushrooms along with the coconut milk mixture. Toss everything with tongs and you’re done!