These dreamy peanut noodles with shiitakes and miso are enveloped in a rich coconut cream sauce. 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!) 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.
Variations
I mainly use brown rice noodles for this dish because I always have them on-hand. This recipe would work just as well with ramen, udon, lo mein, or even plain ol’ egg noodles. If you don’t have peanut butter, you can make these noodles with almond or cashew butter.
Creamy Peanut Noodles with Mushrooms and Miso
(20 votes, average: 3.50 out of 5)
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- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch + Dinner
- Cuisine: Thai
- Diet: Vegan
Description
These dreamy peanut noodles with shiitakes and miso are enveloped in a rich coconut cream sauce. Perfect for speedy dinners!
Ingredients
- One 8-ounce package of brown rice noodles (ramen, udon, or lo mein would also work)
- 2 teaspoons coconut oil or another cooking oil
- 1 teaspoon toasted sesame oil
- 5 ounces shiitake mushrooms, stemmed and thinly sliced (about 2 cups)
- 1 cup shelled edamame (frozen or thawed)
- 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 or tamari
- 1 tablespoon fresh lime juice
- 2 teaspoons Thai red curry paste
- Sliced scallions, for serving
- Sesame seeds, for serving
Instructions
- Bring a large pot of water to a boil for the noodles.
- 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.
- In a bowl, combine the coconut milk, peanut butter, miso, soy sauce, lime juice, and curry paste.
- Cook the noodles according to package directions until al dente (undercook them by about 1 minute, as they will finish cooking in the sauce). Before draining, reserve ¼ cup of the cooking water. Then drain and rinse the noodles.
- Add the noodles to the pan with the mushrooms, along with the coconut milk mixture and the reserved noodle-cooking water. Using tongs, toss the noodles to coat them in the sauce. Bring the sauce to a simmer and cook for 1 minute more.
- Serve immediately, topped with scallions and sesame seeds.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 500
- Fiber: 6.8 g
- Protein: 20.6 g
Keywords: noodles, peanut, coconut, miso, vegan
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