Spicy scallion miso noodles pack the perfect amount of heat and lots of umami flavor from miso! Pair these flavorful noodles alongside sautéed mushrooms and snow peas for a fast + nutritious weeknight dinner.
This is a weeknight-worthy plate of noodles if I ever saw one! 30 minutes, one skillet, handful of pantry ingredients, and DONE.
We’re even keeping it on the affordable side and skipping the meat today! So instead we’re throwing some veggie action in there with sautéed snow peas and mushrooms and calling this the noodle pan of dreams.
And I’d just like to see you try resist eating this noodly goodness with a fork straight from the pan. It is that freaking good.
And the best part? It’s extremely adaptable to a variety of palates so keep reading for ALL the ideas to make it your own.
These Scallion Miso Noodles feature…
- A spicy, savory miso scallion sauce with just a touch of sweetness
- Tender udon noodles soaking up every bit of sauce.
- Sauteed snow peas and mushrooms
Making the Scallion Miso Noodles
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Sesame oil
- White miso paste
- Sweet chili sauce
- Low-sodium soy sauce
- Rice wine vinegar
- Red pepper flakes
- Snow peas
- Udon noodles
Choosing Your Noodles
We love using Japanese udon noodles best in this recipe, but a variety of Asian noodles will work!* We also love…
- Lo mein noodles
- Ramen noodles
- Soba noodles
- Chow mein noodles
*make sure you follow package instructions for cooking noodles as preparation methods may vary.
Tips for Perfect Noodles
- Saute snow peas and mushrooms separately – these vegetables will cook at a different time rate, so for best results cook them separately from the sauce.
- Lightly sauté garlic and scallion – it’s very easy to accidentally overcook the garlic and scallions if you’re not careful – for best results, cook them over medium heat for about 2-3 minutes until fragrant and bubbly.
- Use water in miso sauce – a few tablespoons of water helps loosen up the miso a bit and gives the sauce a perfect thickness that will cling to the noodles.
- Rinse udon noodles – most Asian noodles are very starchy and giving them a good rinse under cool water after cooking helps prevent the noodles from clumping together.
Try these ideas for a different twist on these noodles!
- Add meat – try sauteed chicken, pork, or beef for a meaty kick to these noodles.
- Change up the veggies – sliced zucchini, summer squash, green beans, cabbage, or sweet pepper would be great veggie options.
- Add toppings – a drizzle of sriracha, chopped roasted peanuts, or cilantro would be great toppers for these noodles!
How to Adjust Spice Level
Whether you like your noodles spicier or mild, this recipe is very easy to adapt to your personal preference!
- For a mild level of spice, use about 1/8-1/4 teaspoon red pepper flakes.
- For a medium level of spice, use 1/2-1 teaspoon red pepper flakes.
- And finally for a high level of spice, use 1/2-1 teaspoon red pepper flakes (or a saute a minced serrano pepper) and a few dashes of sriracha hot sauce.
The garlicky sautéed scallions and the spicy umami flavors in the miso sauce really does take these killer noodles to the next level!
Plus, well, the fact that it’s so fast and only needs a few easy pantry ingredients really just means you can have it every night if your heart is telling ya so.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More Asian noodles that are total dinner favorites!
Spicy Scallion Miso Noodles
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
- 2 tablespoons sesame oil, divided
- 1-1/2 cups sliced shiitake or button mushrooms
- 1-1/2 cups snow peas
- 3 tablespoons white miso paste
- 3 tablespoons water
- 1 tablespoon rice wine vinegar
- 1 tablespoon agave nectar or honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sweet chili sauce
- 1/2-1 teaspoon red pepper flakes
- 1 bunch scallions, green parts finely chopped
- 3 medium cloves garlic, minced
- 9 oz udon noodles
- Salt and pepper if needed
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add mushrooms and snow peas and saute until tender, about 3-5 minutes. Transfer to a bowl and keep warm.
- In a small bowl, whisk miso, water, vinegar, agave, soy sauce, sweet chili sauce, and red pepper flakes until smooth.
- Heat remaining 1 tablespoon sesame oil in same skillet over medium heat. Add scallions and garlic and saute 2-3 minutes until fragrant. Add miso sauce and bring to a low simmer. Remove from heat, cover, and set aside.
- Cook udon noodles according to package instructions to al dente. Drain noodles, rinse well, and immediately add to miso sauce, folding until evenly coated.
- Season noodles with salt and pepper to taste if needed and serve alongside sauteed mushrooms and snow peas. Enjoy!