Creamy Peanut Miso Noodles with Mushrooms

These creamy peanut miso noodles with shiitake mushrooms are enveloped in a rich coconut milk sauce. Ready in 30 minutes.

Confession: I’m slightly 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 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 all her recipes are ah-mazing. Basically what I’m saying is [in a totally normal, non-creepy way]: we should be best friends.

The moment I knew we were meant to be was when I saw her making these noodles. I thought, “How have I never tried this combo before?!” The recipe is basically all my favorite things in one pan: noodles, mushrooms, peanut butter, coconut milk, and miso. I mean, what could be more comforting than creamy, coconut-y, peanut miso noodles? After trying the recipe myself, I ended up making a few tiny tweaks, so here’s my version.

Key Ingredients + 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. 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”) canned milk 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 it altogether.

How to Make Peanut Miso Noodles

Find complete instructions with ingredient amounts in the recipe card below.

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!

More Vegan Noodle Recipes…

• Peanut Tempeh Noodles
• Vermicelli Salad Bowls with Tofu
• Garlic Miso Pasta
• Sick-Day Udon Soup with Tofu

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.