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Creamy peanut miso noodles.

Peanut Miso Noodles

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  • Author: thenewbaguette.com
  • 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 creamy peanut miso noodles with shiitake mushrooms are enveloped in a rich coconut sauce. (Adapted from Deliciously Ella)


Ingredients

Scale
  • One 8-ounce package of brown rice noodles (ramen, udon, or lo mein also work)
  • 1 tablespoon neutral cooking oil (like avocado, organic canola, or refined coconut)
  • 1 teaspoon toasted sesame oil
  • 5 ounces shiitake mushrooms (about 7 medium-size mushrooms), stemmed and thinly sliced
  • 1 cup shelled edamame, frozen or thawed (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 or tamari
  • 1 tablespoon fresh lemon or lime juice
  • 1 to 3 teaspoons Thai red curry paste, to taste (See note below)
  • Scallions, cilantro, or basil, for garnishing (optional)
  • Sesame seeds, for garnishing (optional)

Instructions

  1. Bring a large pot of water to a boil for the noodles.
  2. Heat both oils in a large non-stick skillet over medium heat. Add the mushrooms and cook until softened and just starting to 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with herbs and sesame seeds (if using), and serve immediately.

Notes

  • 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.

Nutrition

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

Keywords: noodles, peanut, coconut, miso, vegan