Is there anything better than a meal that feels incredibly gourmet but comes together in the time it takes to boil water? These Miso & Chilli Mushroom Noodles are exactly that. This dish is a masterclass in umami, featuring earthy mushrooms, silky udon noodles, and a sauce that’s a perfect balance of savory, sweet, spicy, and nutty. It’s a bold, flavor packed bowl of comfort that just happens to be vegetarian and insanely quick to make.
Forget ordering in. This restaurant quality meal is your new secret weapon for busy nights. The combination of buttery mushrooms and a rich miso chilli sauce is downright addictive. Best of all, it’s endlessly adaptable; top it with a fried egg for protein, add crispy onions for crunch, or dial the heat up or down to suit your taste. Let’s get cooking!
Why You’ll Love This Recipe
- 15 Minute Weeknight Hero: Seriously, from start to slurp in about a quarter of an hour. It’s faster than delivery and infinitely more satisfying.
- Umami Bomb of Flavor: The savory white miso, nutty sesame oil, deep soy sauce, and spicy chilli oil create a complex, restaurant worthy sauce that clings to every noodle.
- One Pan (Almost!) Wonder: You’ll use one bowl for the sauce, one for the noodles, and one pan for everything else. Minimal cleanup is a beautiful thing.
- Endlessly Customizable: Make it a complete meal with a fried egg, add your favorite veggies, or swap the udon for ramen or soba noodles. It’s a perfect template.
- Vegetarian Comfort Food: Hearty, savory, and completely meat free, this is a dish that will satisfy vegetarians and carnivores alike.
Let’s Make Miso Chilli Mushroom Noodles
This recipe is all about building layers of flavor quickly. The key is multitasking: get your noodles soaking while you cook the mushrooms.
Ingredients You’ll Need
For the Noodles & Mushrooms:
- 2 (150g) packs of fresh or dried udon noodles (about 10-12 oz total)
- 2 tablespoons salted butter
- 5.5 oz (150g) shiitake mushrooms, stems removed, larger ones torn
- 9 oz (250g) cremini (baby bella) or chestnut mushrooms, thickly sliced
- 5 green onions (scallions), each cut into 3 pieces
For the Magic Sauce:
- 2 tablespoons white miso paste
- 1 teaspoon toasted sesame oil
- 1 teaspoon dark soy sauce (regular soy sauce works in a pinch)
- ½ tablespoon Chiu Chow chilli oil (or your favorite Asian style chilli oil), plus more for serving
Optional Toppings for Serving:
- Fried egg
- Crispy fried onions
- Furikake seasoning
- Toasted sesame seeds
- Extra sliced green onions
Step by Step Instructions
1Prep the Sauce & Noodles: In a small bowl, whisk together the white miso paste, toasted sesame oil, dark soy sauce, and ½ tablespoon of chilli oil until smooth. Set this flavor powerhouse aside.
Place the udon noodles in a large heatproof bowl. Cover them completely with freshly boiled water from your kettle. Let them sit and soak to heat through and soften while you cook the mushrooms. (If using dried udon, cook them according to the package directions).
2Cook the Mushrooms: Melt the butter in a large skillet or wok over high heat. Once hot and bubbling, add all the mushrooms and green onions.
Cook, stirring regularly, for 3-4 minutes. You want the mushrooms to get some golden color, release their water, and become tender. If the pan gets too dry, just add a splash of water to prevent sticking.
3Finish the Sauce & Combine: Scoop 2 tablespoons of the starchy water from the noodle bowl and whisk it into your prepared miso sauce. This loosens it to a perfect pouring consistency.
Pour the sauce over the cooked mushrooms and green onions. Stir to coat everything evenly; it will smell incredible!
Drain the soaked udon noodles well and add them directly to the skillet with the saucy mushrooms.
4Toss and Serve: Using tongs or two forks, gently toss everything together until the noodles are piping hot and beautifully coated in the glossy sauce.
Serve immediately, drizzled with extra chilli oil if you like more heat. Add any of your favorite toppings!
Serving Suggestions & Expert Tips
- The Protein Power Up: The recipe’s suggestion of a fried egg on top is genius. The runny yolk mixes with the sauce to create the most luxurious coating. You could also add baked tofu or edamame.
- Mushroom Mix: Use any combination of mushrooms you love or can find! Baby portobellos, oyster mushrooms, or even standard white buttons will work wonderfully.
- No Fresh Udon? No problem! Dried udon, ramen noodles (discard the seasoning packet), or even thick spaghetti can be used. Just cook them according to package directions.
- Heat Level: Chiu Chow chilli oil has crunchy bits and great flavor with moderate heat. Adjust the amount to your preference, or use a milder chilli oil or sriracha.
This bowl of Miso & Chilli Mushroom Noodles is more than just a quick dinner; it’s a flavor experience you’ll want to repeat again and again. I hope it becomes a cherished, easy favorite in your kitchen!
15 Minute Miso & Chilli Mushroom Noodles
Ingredients
- 2 150g packs udon noodles (about 10-12 oz total)
- 2 tbsp salted butter
- 5.5 oz 150g shiitake mushrooms, stems removed, torn
- 9 oz 250g cremini or chestnut mushrooms, sliced
- 5 green onions cut into 3 pieces
- 2 tbsp white miso paste
- 1 tsp toasted sesame oil
- 1 tsp dark soy sauce
- ½ tbsp Asian chilli oil like Chiu Chow, plus more for serving
- Optional toppings: Fried egg crispy onions, furikake, sesame seeds
Instructions
- Prep: In a bowl, whisk miso, sesame oil, soy sauce, and ½ tbsp chilli oil. Set aside. Place udon in a bowl, cover with boiled water, and set aside to soak.
- Cook Mushrooms: Melt butter in a large skillet over high heat. Add all mushrooms and green onions. Cook 3-4 mins, stirring, until tender.
- Finish Sauce: Add 2 tbsp noodle water to the sauce; whisk. Pour sauce over mushrooms.
- Combine: Drain noodles, add to skillet. Toss until noodles are hot and coated.
- Serve: Serve immediately with extra chilli oil and desired toppings.
Notes
- Noodles: Fresh udon is ideal. For dried udon, ramen, or spaghetti, cook according to package directions.
- Customize: Top with a fried egg for extra protein. Add crispy onions or furikake for texture.
- Heat: Adjust chilli oil amount to taste.
