Miso Chili Crisp Noodles
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!
- Prep time
- 14 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1/2 teaspoon sesame oil
- 1 clove garlic, (grated or finely minced)
- 1/2 teaspoon toasted sesame seeds
- Chopped green onions
Instructions
- 1
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.)
- 2
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".
- 3
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.