Creamy peanut noodles on a large platter next to scallions and sesame seeds

Creamy Peanut Noodles with Mushrooms and Miso

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  • Author:
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Lunch + Dinner
  • Cuisine: Thai


These dreamy peanut noodles with shiitakes and miso are enveloped in a rich coconut cream sauce. Perfect for speedy dinners!



  • One 8-ounce package of brown rice noodles (ramen, udon, or lo mein would also work)
  • 1 teaspoon coconut oil
  • 1 teaspoon toasted sesame oil
  • 5 ounces thinly sliced fresh or frozen shiitake mushrooms (about 2 cups)
  • 1 cup shelled edamame (frozen or thawed)
  • 1 large or 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 soy sauce or tamari
  • 1 tablespoon fresh lime juice
  • 1 tablespoon miso
  • 2 teaspoons Thai red curry paste
  • Sliced scallions, to serve
  • Sesame seeds, to serve


  1. Bring a large pot of water to a boil and cook the noodles according to package directions. Before draining, reserve ¼ cup of the cooking water. Then drain and rinse the noodles under cold water. Set aside.
  2. 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.
  3. Add the coconut milk, peanut butter, soy sauce, lime juice, miso, curry paste, and the reserved noodle water. Stir until a thick creamy sauce forms, about 1 minute. Add the noodles and toss to coat. Turn the heat off. Garnish with scallions and sesame seeds, and serve immediately.


  • 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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