Savoury miso, tasty Tenderstem broccoli and lot’s of complex flavours on a satisfying bed of noodles. So tasty, and so quick!
Miso and vegetables is a pairing made in heaven. For definitive proof, try Miso Roasted Carrots!
I’ve been playing around with miso paste in a lot of recipes lately. There are simply few better ways that I have found to add heaps of mouthwatering savoury flavours to so many dishes.
As an added bonus, it is unfussy to work with, meaning that good results can be achieved with a minimum of effort. Although we often think of miso soup, it can actually be used in many dishes. It’s particularly good at adding umami to vegetarian dishes.
Miso Aubergine (Eggplant) and Miso Butter Roasted Cabbage are just a couple of example of how you can turn plain veg into something mouthwatering. Apart from delicious recipe ideas, you can also learn a lot about miso in those posts!
Now back to my Noodles with Broccoli. It’s quick and easy to make without compromising on satisfyingly great taste!
Udon noodles
I’ve used udon noodles for this recipe. They are a wonderfully adaptable Japanese creation used widely in their cuisine. Udon noodles hold their shape very well when cooked, remaining satisfyingly chewy and springy. This makes them perfect for a stir fry or in a brothy soup.
Cook udon noodles just like you would pasta in a pot of boiling water. To save on washing up, I’ve added the Tenderstem broccoli to the same pot when the noodles have five minutes left to go.
When they are done cooking, don’t forget to run the noodles under cold water. This stops them from cooking further, so you get the perfect level of doneness. It’s okay – you’ll heat them up again later!
Miso noodles recipe
The magic in this recipe comes from the fantastic sauce that is mixed over the noodles and broccoli. With miso paste at the base, it also includes sesame oil, dark soy sauce, sugar, mirin and a little water.
You won’t have to do any real cooking here. Just add the ingredients to a bowl and mix together. I recommend doing this step while the noodles are boiling to save time.
The next step will be to lightly fry the garlic and green onions in a pan, then add the noodles and broccoli. Pour the sauce over top and combine everything together.
Give the dish about five minutes to heat evenly. That’s it! Sprinkle more green onions, sesame seeds and chilli oil if you wish for extra flavour and texture.
Recipe tips and notes
- Stir fries cook quickly which doesn’t give you a lot of time to fuss around with ingredients. It’s often a good idea to have everything ready to go before you start cooking.
- Tenderstem broccoli can be replaced with asparagus, beans, broccoli florets or thinly sliced cabbage.
- Udon noodles will certainly give the best results. However, they can be substituted with soba noodles, egg noodles or even spaghetti.
- Don’t skip running the cooked noodles under cold water. This stops them from cooking further – and overcooking – before you add them to the wok.
Serving suggestions
Honestly, this miso noodles recipe gives you everything you need for a one pan dinner. Why complicate things more than you have to by adding lots of sides to an already complete meal?
But if you did want a starter or just a little more to place on the dinner table, you could start the meal off with a chicken and sweetcorn soup. And for a side dish, how about a quick and convenient honey garlic shrimp!
Storage and leftovers
If you do wind up with any leftovers, they will keep in the fridge for 2-3 days in an airtight container.
Although a microwave is an easy option, the best way to reheat is by returning them to a wok or pan with a little oil over medium heat. Let the miso noodles get hot all the way through and you are ready to go with another great meal!
More Asian noodle recipes
Miso Noodles with Tenderstem Broccoli
Ingredients
- 250g/9oz udon noodles
- 250g/9oz Tenderstem broccoli
- 1 tbsp vegetable oil
- 2 cloves garlic
- 3 spring onions white and green parts divided
- 1 tbsp miso paste
- 2 tsp sesame oil
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 2 tbsp mirin
- 60ml/¼ cup water
- 1 tbsp sesame seeds
- chilli oil to serve
Instructions
- Set a pot of water to boil, then add the udon noodles and cook according to package instructions. In the last 5 minutes add the Tenderstem broccoli.
- While the noodles and broccoli are boiling, mix the miso paste, sesame oil, dark soy sauce, sugar, mirin and water in a small bowl and set aside.
- Drain the noodles and broccoli, remove the broccoli and rinse the noodles with water.
- In a wok, heat the vegetable oil and fry the minced garlic and sliced white parts of the spring onions. Then add the noodles and broccoli to the wok. Pour the sauce all over and toss to coat, allow to warm through for 5 minutes. Serve sprinkled with sliced green onions, sesame seeds and chilli oil on the side.
