These creamy peanut miso noodles with shiitake mushrooms are enveloped in a rich coconut milk sauce. Ready in 30 minutes. (Adapted from Deliciously Ella. Post updated from its original March 2019 version.)
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 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 a match made in heaven was when I saw her making these noodles. I thought, “OMG, how have I never tried this combo before?!” The recipe is basically all my favorite things in one pan: noodles, mushrooms, coconut milk, peanut butter, 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 tweaks, like adding Thai curry paste for some heat and edamame for protein.)
How to Make These Creamy Peanut Miso Noodles
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.
Next, prepare the sauce by whisking together the 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.
Cook the noodles until they’re soft but still have a tiny bite. Then drain and rinse the noodles 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!
Since these noodles are coated in a cream sauce, they will thicken up and get slightly goopy as they cool. That’s why they’re best eaten right away.
Ingredients and Substitutions
- Noodles: Thin brown rice noodles are my favorite for this recipe. Ramen, udon, or lo mein noodles work too, though.
- 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 in supermarkets 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. Try to avoid peanut butter with any additives like oils, sugars, or emulsifiers. This sauce will work just as well with almond or cashew butter.
If you like these vegan peanut miso noodles, check out…
- Cold Peanut Noodle Salad
- Brown Rice Congee with Shiitakes
- Soba Noodle Bowl with Tofu and Cucumbers
- Vegan Sushi Bowls with Shiitakes and Edamame
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.Print
These creamy peanut miso noodles with shiitake mushrooms are enveloped in a rich coconut sauce. (Adapted from Deliciously Ella)
- One 8-ounce package brown rice noodles (ramen, udon, or lo mein also work)
- 1 tablespoon neutral cooking oil
- 5 ounces shiitake mushrooms (about 7 medium), stemmed and thinly sliced
- 1 cup frozen shelled edamame* (see note below)
- 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 miso
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon or lime juice
- 1 to 3 teaspoons Thai red curry paste, to taste*
- Scallions or cilantro, for serving (optional)
- Sesame seeds, for serving (optional)
- Bring a large pot of water to a boil for the noodles.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the mushrooms, and cook until softened and lightly brown, about 6 minutes. Then add 1 cup edamame, 2 minced garlic cloves, and about 1 tablespoon minced ginger, and cook until the edamame is thawed, about 1 minute more.
- Meanwhile, in a bowl, combine 1 cup coconut milk, 2 tablespoons peanut butter, 1 tablespoon miso, 1 tablespoon soy sauce, 1 tablespoon lime juice, and curry paste to taste.
- Cook the noodles according to package directions until just shy of al dente (they will finish cooking in the sauce). Drain and rinse the noodles thoroughly under running water.
- Add the noodles to the pan with the mushrooms over medium heat, along with the coconut milk mixture. Using tongs, toss the noodles to coat them in the sauce. Continue cooking just until everything is warmed through, about 1 minute more.
- Garnish with herbs and sesame seeds (if using). Serve immediately.
- If you can’t find edamame, use frozen shelled peas.
- Use 1 teaspoon curry for mild heat and up to 3 if you can handle more heat.
- Serving Size: 1/4 of the recipe
- Calories: 500
- Fiber: 6.8 g
- Protein: 20.6 g
Keywords: noodles, peanut, coconut, miso, vegan