Description
A quick and flavorful Miso Chili Noodles recipe combining savory miso paste with spicy chili oil and aromatic garlic-ginger sauce. This easy-to-make dish features knife-cut noodles tossed in a tangy, umami-rich sauce, garnished with fresh spring onions, crunchy peanuts, and extra chili oil for a perfect balance of heat and depth.
Ingredients
Noodles
- 2 servings of knife cut noodles
Sauce
- 4 cloves of garlic, minced
- 1 tsp ginger, minced
- 2 tbsp miso paste
- 2 tbsp chili oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1/2 tsp salt
- 2 tbsp hot noodle water
Garnish
- Spring onions, sliced
- Crushed peanuts
- Chili oil
- Sliced cucumber (optional)
Instructions
- Prepare the Sauce: In a bowl, combine the minced garlic, ginger, miso paste, chili oil, soy sauce, rice vinegar, sesame oil, sugar, salt, and 2 tablespoons of hot noodle water. Mix thoroughly until the sauce is smooth and well combined.
- Cook the Noodles: Boil the knife cut noodles according to the package instructions until they are al dente. Drain the noodles, reserving some hot cooking water.
- Toss Noodles in Sauce: Add the cooked noodles to the prepared sauce. Toss well to ensure every strand of noodle is coated evenly with the flavorful miso chili sauce.
- Garnish and Serve: Transfer the sauced noodles to serving bowls. Garnish with sliced spring onions, crushed peanuts, a drizzle of chili oil, and optional sliced cucumber for extra freshness. Enjoy immediately.
Notes
- Using hot noodle water in the sauce helps to loosen and blend the sauce better.
- You can adjust the chili oil quantity to control the spice level.
- Knife cut noodles provide a nice texture, but you can substitute with other types of noodles.
- Adding fresh cucumber slices adds a refreshing crunch to balance the heat.
- Store any leftover sauce separately to maintain freshness.
