Description
Spicy Miso Corn Noodles are not just a meal; they’re an experience for your taste buds.
Ingredients
Scale
- 8 oz wheat noodles, cooked al dente
- 1 cup corn kernels (fresh or frozen)
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 to 2 tablespoons chili paste (Gochujang or Sambal)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon toasted sesame oil
- 2 green onions, sliced
- 1/2 cup shiitake mushrooms, sliced and sautéed
- 1/2 cucumber, julienned
- Fresh cilantro, for garnish
Instructions
- Start by bringing a large pot of water to a boil. Once boiling, add the wheat noodles and cook them until they are al dente, typically around 6-8 minutes. Al dente ensures your noodles retain a nice bite and texture in the finished dish. After cooking, drain the noodles and set them aside; you’ll need them soon!
- In a medium-sized bowl, take your white miso paste, soy sauce, chili paste, rice vinegar, and maple syrup (or honey) and whisk them together until you achieve a smooth consistency. This miso sauce is what will infuse your noodles with robust flavor, so take your time to mix it well.
- Heat your large skillet over medium heat. Add a splash of oil, then toss in the minced garlic and grated ginger. Sauté for about 30 seconds or until fragrant, being careful not to burn them. This step enhances the base flavor of your dish.
- Once your garlic and ginger are fragrant, pour in the miso sauce mixture you’ve prepared. Stir constantly and let it cook for about 2 minutes. This helps to meld the flavors together while thickening slightly, creating a beautifully cohesive sauce.
- Add your corn kernels and sliced shiitake mushrooms to the skillet. Continue sautéing for an additional 2 to 3 minutes until everything is heated through. The sweetness of the corn and the earthiness of the mushrooms complement each other splendidly.
- Now it’s time to include the cooked noodles! Gently toss them in the skillet with the sauce, corn, and mushrooms until everything is evenly coated. If you notice the mixture is too thick, don’t hesitate to add a splash of noodle cooking water to loosen it up.
- Once everything is well combined, remove the skillet from heat. Drizzle the fragrant toasted sesame oil over the dish and sprinkle the sliced green onions. Toss again to mix thoroughly. The sesame oil adds a lovely nutty flavor, finishing off the dish perfectly.
- Serve your Spicy Miso Corn Noodles immediately while hot. Top with fresh julienned cucumber for a refreshing crunch and sprinkle fresh cilantro for an added burst of flavor. If you’re feeling adventurous, drizzle on some extra chili paste for those who appreciate additional heat!
Notes
Fresh corn is recommended for the best flavor, but frozen corn will work in a pinch. For a gluten-free version, swap out the wheat noodles for gluten-free noodles and use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 900 mg
- Protein: 12 g