Close this search box.

Miso Noodles

Try these Miso Noodles and get excited about all the ingredients involved! I love making noodle bowls when I am pressed on time or energy.

I have a confession to make, my most creative endeavours usually come out of an extra long savasana but lately I’ve been the one teaching all the classes haha so no long savasana for me. Today’s creativity generally lands me standing in front of my fridge surveying the veggies that need to be gobbled up cause god knows waste just isn’t acceptable in the time we are currently living. 

Yesterday I had a craving. I must have scrolled through one too many noodle bowls before I said, HEY! I can do that too! Yes when all the ingredients are awaiting, you snap to and get on it. 

I am as mentioned a firm believer in no waste and these stir fry type meals are perfect to clean out your fridge. Get creative with what you have. The noodles and the SAUCE will win over any picky eater. They’ll be asking you for more.. 

Miso Noodles

Teri-Ann Carty
Try these Miso Noodles and get excited about all the ingredients involved! I love making noodle bowls when I am pressed on time or energy.
Prep Time 10 minutes
Cook Time 25 minutes
Course Dinner, Lunch, Main Course


  • oven
  • stove



  • 1 package Thai rice noodles
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • pinch of chilli flakes
  • 3 green onion (sliced)
  • 1 garlic clove
  • 3 cups cremini mushrooms (sliced)
  • 2 clusters of baby bokchoy (peeled apart)
  • ½ red bell pepper (sliced)
  • Handful wild or baby spinach
  • ½ block tofu (pressed and cut into cubes)
  • 1 tbsp olive oil
  • sea salt and cracked pepper
  • miso sauce (see below)
  • sesame seeds
  • peanuts
  • sriracha


  • 2 tbsp miso
  • 2 tbsp tamari
  • 1 tsp ginger (minced)
  • 2 tsp sesame oil
  • 1 tbsp sweet brown rice vinegar
  • 2 tbsp Korean BBQ sauce
  • 1 garlic clove (minced)



  • FOR TOFU—Preheat the oven to 400. Drizzle olive oil and sprinkle salt and pepper on tofu cubes. Toss to combine. Roast for 20 minutes, flip and bake 5 minutes more.
  • Bring a pot of salted water to a boil. Cook noodles as per package (I usually cook under recommended time). Reserve 1/2 cup of noodle water. Stop the noodles with cold water and set to the side. Do not over cook.
  • Heat a large pan over medium high heat. Add sesame oil, olive oil and chilli flakes. Next, toss white parts of green onion (reserving green part for later) and sauté for a couple minutes. Add in mushrooms. Season salt and pepper. Add in garlic, red pepper and bokchoy. Toss cooked noodles and miso sauce in with the veggies and toss to combine. If the mixture appears too thick, splash a little reserved noodle water.
  • Transfer to bowls and sprinkle with sesame seeds, peanuts, green onion tops and a drizzle of sriracha.


  • Whisk everything into a bowl. Add to whatever noodle or rice dish you desire.
Keyword dairy free, gluten free, miso, noodles, plant based, thai rice noodles, vegan

Leave a Reply

Your email address will not be published. Required fields are marked *


Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.