Hand using a set of chopsticks in a small bowl of miso noodles with cabbage and mushrooms.

Spicy Miso Noodles

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: Asian
  • Diet: Vegan

Spicy vegan miso noodles with cabbage and mushroom that are ready in under 2o minutes!



For the Miso Sauce

  • 2 tbsp white miso (40 g)
  • 2 tbsp tahini or peanut butter (35 g)
  • 2 tbsp maple syrup (35 g)
  • 2 tbsp tamari (30 mL)
  • 2 tbsp sesame oil (30 mL)
  • 1 tbsp rice vinegar (15 mL)
  • 2 tsp chili-garlic sauce (sambal oelek or Sriracha)
  • 4 cloves garlic, grated (20 g)
  • ⅓ cup warm water

For the Noodles & Vegetables

  • 250 g dry wheat noodles (Chinese style lo mein), soba or ramen (I used Hakubaku Ramen noodles)
  • 3 cups green cabbage, chopped (215 g)
  • 3 cups sliced mixed mushrooms (approx. 160 g)
  • 1 small white onion, thinly sliced (1 cup/120 g)
  • 1 bunch green onions, thinly sliced
  • Optional: 250 g tempeh or tofu, cut into small cubes
  • 1 tbsp tamari


  • green onions, thinly sliced
  • sesame seeds
  • toasted nori, thinly cut 


  1. Make the Miso Sauce: Add all sauce ingredients to a medium bowl. Stir until smooth. Set aside.
  2. Cook the Noodles: Prepare noodles according to package directions. Once tender, drain and set aside.
  3. Cook Tofu or Tempeh (Optional): If using tempeh or tofu, heat 1 tbsp oil in a large pan, over medium-high heat. When the pan is hot, add the tempeh or tofu cubes. Cook for 6-8 min, breaking apart into smaller pieces, until golden-brown.  Remove the pan from the heat, then drizzle over 1 tbsp tamari. Toss to combine. Transfer to a plate and set aside. 
  4. Stir Fry the Veggies: Heat 2 tsp oil over medium-high heat.  Add the mushrooms, cabbage and onions. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until tender. Add green onions, reserving some for serving. Cook for another 2-3 min, stirring often, until tender-crisp.
  5. Add Noodles & Sauce: To the pan, add drained noodles and miso sauce.  Cook for 1-2 min, tossing gently, to coat noodles in sauce. 
  6. For Serving: Divide noodles between bowls.  Top with tempeh (if using), green onions, sesame seeds and toasted nori. Drizzle more chili-garlic sauce over top, if desired.


Chinese lo mein noodles, ramen or soba would be best here, but rice noodles for a gluten-free option.

The liquid amount may differ depending on what noodles are used, as some noodles are more absorbent ex. rice noodles.  If using lo mein or soba, start with ⅓ cup water and add more, if necessary. 


  • Serving Size: 1/4 of recipe
  • Calories: 364
  • Sugar: 11 g
  • Fat: 8.6 g
  • Carbohydrates: 61 g
  • Fiber: 5 g
  • Protein: 11 g

Keywords: miso noodles, miso sesame noodles