Miso Noodle Stir-Fry

Miso Noodle Stir-Fry

Cook and Prep Time: 25 minutes

Serves: 4

You Need

  • 8 oz. Rice Noodles
  • 1 White Onion, chopped
  • 3 Scallion Greens, chopped
  • 7-8 cloves Garlic, minced
  • 2 c Shitake Mushrooms, sliced
  • 2 c Green Beans, ends trimmed
  • 1 c Soy Knots

For the Sauce

  • ¼ c Reserved Noodle Cooking Water
  • 1 T Miso Paste
  • 2 t Maple Syrup
  • Juice of 1 Lime
  • 1 T Grated Ginger
  • 2 T Scallion Greens
  • 1 t Sesame Oil
  • 1 T Tamari

For garnish

  • Scallion Greens
  • Cilantro
  • Lime Wedge
  • Sriracha
  • Sesame Seeds


  1. Rinse and chop the produce accordingly.
  2. Cook the noodles according to package instructions.  Reserve ¼ cup of the cooking water for the sauce.  Once the noodles are finished cooking, rinse them under cold water to halt to the cooking process.
  3. Make the sauce.  Add the miso paste to the bowl with the reserved water from the noodles.  Mix until the miso is evenly incorporated.
  4. Bring a large skillet or wok to heat over a medium-high flame.  Once hot, add white onion.  Cook for 2-3 minutes, then add scallion whites and garlic.  Cook until fragrant, 1-2 minutes.
  5. Add shitake mushrooms and green beans, and cook for 2-3 minutes.  Then add the soy knots and cook for 1 additional minutes.
  6. Add half of the sauce and toss to coat all of your vegetables.
  7. Then, add your cooked noodles and the rest of your sauce.  Toss to evenly combine.
  8. Serve with your desired toppings and a lime wedge.  Enjoy!

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