Miso Noodle Stir-Fry
A fast noodle skillet with crisp snap peas, golden tofu and a glossy miso sauce that clings to every strand.
Miso does a lot of work in a short time. Whisked with soy, sesame and a little honey it becomes a sauce that tastes slow-cooked but comes together while the noodles soak. Get the tofu properly golden first and the rest is a two-minute toss.
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How to make Miso Noodle Stir-Fry
Ingredients
Quantities scale automatically. Cooking times stay the same.
Noodles and vegetables
Miso sauce
To serve
Equipment
- Wok or large skillet
- Small whisk
- Kitchen paper for pressing tofu
Method
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1
Soak the noodles
Cover the rice noodles with just-boiled water and soak until pliable but still firm, 5-7 minutes. Drain and rinse under cold water so they stop cooking and do not clump.
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2
Whisk the sauce
Whisk the miso, soy sauce, honey, rice vinegar, sesame oil, ginger and warm water in a small bowl until completely smooth with no lumps of paste.
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3
Crisp the tofu
Heat 1 tablespoon of the oil in a wok over medium-high. Add the tofu in one layer and cook 6-8 minutes, turning every couple of minutes, until three or four sides are golden. Move it to a plate.
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4
Stir-fry the vegetables
Add the remaining oil, then the carrots and snap peas. Toss constantly for 2-3 minutes; they should stay bright and squeaky, not soft.
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5
Combine
Return the tofu, add the drained noodles and pour the sauce over. Toss for 1-2 minutes until everything is coated and the sauce has thickened slightly around the noodles.
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6
Serve
Fold through most of the spring onions, then top with the rest, sesame seeds and chilli oil if you want heat.
Cook’s tips
- Never boil miso. Add the sauce at the end and keep it to a brief simmer, or the flavour flattens and loses its savoury depth.
- Press the tofu for at least 15 minutes. Wet tofu steams and will not take on colour.
- Have everything cut and the sauce mixed before the wok goes on. A stir-fry gives you no time to chop mid-cook.
Variations
- Use udon or soba instead of rice noodles; cook them fully, then rinse.
- Add sliced shiitake mushrooms with the carrots for a deeper, meatier flavour.
- Swap tofu for prawns or thin strips of chicken, cooking them through in step three.
Storage and make-ahead
Best eaten immediately, but leftovers keep 2 days. Rice noodles firm up when chilled, so reheat in a pan with a splash of water rather than the microwave.
Nutrition per serving
| Calories | 486 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 64 g |
| Fat | 17 g |
| Fibre | 6 g |
| Sugar | 9 g |
| Sodium | 940 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
