These chili crisp noodles have an extra layer of deliciousness with the addition of miso! Dress your favorite noodles with the sauce that has the perfect balance of spice, tang, and umami...you'll be slurping up every bit! This dish takes no more than ten minutes to make and is a bowlful of noodle comfort you can whip up any time!
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Ingredients
- Wide Chinese knife-cut noodles
- Miso paste
- Light soy sauce
- Rice vinegar
- Chili crisp
- Sesame oil
- Garlic clove
- Toasted sesame seeds
- Chopped green onions
Instructions
While waiting for a pot of water to come to a boil, combine the miso paste, light soy sauce, rice vinegar, chili crisp, sesame oil, garlic, toasted sesame seeds, and green onions in a bowl and mix well. Divide the sauce between two serving bowls. (Alternatively, add the ingredients for one serving to each serving bowl and mix.)
Once the pot of water is at a boil, cook the noodles according to package instructions. I prefer to have them slightly undercooked or "al dente".
Drain the cooked noodles and divide between the two bowls. Mix well with the sauce. Top with more chopped green onions and toasted sesame seeds and chili crisp, if desired. Serve immediately.
Substitutions
Noodles: I like using wide Chinese knife-cut noodles, but this is also delicious with instant noodles, rice noodles, pad thai noodles, udon, etc. Use whatever you have on-hand...even spaghetti! Just make sure to use the same amount so the amount of sauce matches the amount of noodles.
Light soy sauce: Tamari, coconut aminos or liquid aminos are all good swaps.
Chili crisp: I love Lao Gan Ma chili crisp so it is my spice of choice for this dish. However you can also use chili oil, Sriracha, or Korean gochujang for a slightly different type of spice and flavor.
Rice vinegar: Use whatever vinegar you have on-hand. Regular vinegar, apple cider vinegar, or Chinese black vinegar. Chinese black vinegar will obviously give the noodles a bit more color.
Variations
The great thing about this recipe is it is easy to adjust the ingredients to suit your desired taste!
- Add a bit more vinegar for more tang.
- Add more chili crisp if you like it spicy!
- Add a bit of sugar or honey for a bit of sweetness.
- Try adding ½ a tablespoon of almond or peanut butter for some creamy nuttiness to the sauce.
- Add Kewpie mayo for some added tang and creaminess.
- Add a poached egg to the top of the noodles for some added protein.
- Top it with fried shallots for a bit of crunch.
Other Noodle Recipes You Might Like
If you love noodles like I do, you might also like these other recipes:
This is one of my favorite meals because of the rich and complex flavors and how quickly it all comes together! I also love how I can use whatever dry noodles I have on-hand and how I can easily play with the sauce ingredients to change up the flavor. It's super easy to half the recipe and make a single serving, but of course, it's always nice to have company while slurping up delicious noodles!
~ Lisa.
Recipe
Miso Chili Crisp Noodles
Ingredients
- 110 grams wide Chinese knife-cut noodles (or your favorite noodles)
- 2 tablespoons miso paste
- 2 teaspoons light soy sauce
- 2 teaspoons rice vinegar (Chinese black vinegar, regular vinegar okay)
- 1 teaspoon chili crisp
- ½ teaspoon sesame oil
- 1 clove garlic, grated or finely minced
- ½ teaspoon toasted sesame seeds
- Chopped green onions
Instructions
- While waiting for a pot of water to come to a boil, combine the miso paste, light soy sauce, rice vinegar, chili crisp, sesame oil, garlic, toasted sesame seeds, and green onions in a bowl and mix well. Divide the sauce between two serving bowls. (Alternatively, add the ingredients for one serving to each serving bowl and mix.)
- Once the pot of water is at a boil, cook the noodles according to package instructions. I prefer to have them slightly undercooked or "al dente".
- Drain the cooked noodles and divide between the two bowls. Mix well with the sauce. Top with more chopped green onions and toasted sesame seeds and chili crisp, if desired. Serve immediately.
Notes
- Use knife-cut wheat noodles, instant noodles, rice noodles, etc.
- Adjust the sauce ingredients according to your own flavor preferences.
- Add a bit more vinegar for more tang. Add more chili crisp if you like it spicy! Add a bit of sugar or honey for a bit of sweetness.
- You can add ½ a tablespoon of almond or peanut butter for some creamy nuttiness to the sauce.
- Add 1 tablespoon of Kewpie mayo for some added tang and creaminess.
- Add a poached egg to the top of the noodles for some added protein.
- Top with more chopped green onions, toasted sesame seeds, and chili crisp, if desired.
- Also good with fried shallots on top for a bit of crunch.
- This recipe was inspired and adapted from, but not limited to, Okinomi Kitchen's Spicy Chili Crisp Sesame Noodles and Pup with Chopsticks' Garlic Chili Oil Noodles.
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
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