Miso Noodles with Mushrooms and Cabbage

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

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5 from 5 votes

Miso Noodles with Mushrooms and Cabbage

Saucy miso noodles with cabbage and mushroom in a creamy miso tahini sauce. Ready in 20 minutes in one pan.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Asian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Miso Sauce

2 tbsp white miso paste 40 g
2 tbsp tahini or peanut butter 35 g
2 tbsp maple syrup 35 g
2 tbsp tamari or reduced sodium soy sauce 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 or crushed 20 g
⅓ cup warm water

For the Noodles

250 g dry wheat noodles Chinese style lo mein, soba or ramen
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

Garnishes

green onions thinly sliced
sesame seeds
toasted nori thinly cut

Instructions

Make the Miso Sauce: Add all sauce ingredients to a medium bowl. Stir until smooth. Set aside.
2 tbsp white miso paste, 2 tbsp tahini or peanut butter, 2 tbsp maple syrup, 2 tbsp tamari or reduced sodium soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, 2 tsp chili-garlic sauce, 4 cloves garlic, grated or crushed, ⅓ cup warm water
Cook the Noodles: Prepare noodles according to package directions. Once tender, drain and set aside.
250 g dry wheat noodles
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.
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.
3 cups green cabbage, chopped, 3 cups sliced mixed mushrooms, 1 small white onion, thinly sliced, 1 bunch green onions, thinly sliced
Add Noodles & Sauce: To the pan, add drained noodles and miso sauce. Cook for 1-2 min, tossing gently, to coat noodles in sauce.
For Serving: Divide noodles between bowls. Top with tofu or tempeh (if using), green onions, sesame seeds and toasted nori. Drizzle more chili-garlic sauce over top, if desired.

Notes

Chinese lo mein noodles, instant ramen noodles or soba noodles would be best here. You can use 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.

Nutrition