Miso udon noodles

I always keep a few sachets of Miso paste in the pantry for soups.   For a change, I decided to use the paste as a base for a noodle stir-fry for dinner tonight.  The result – absolutely tasty udon noodles.  Why didn’t I think of this earlier?  I served these noodles along with salt and pepper squid and homemade tuna sushi.

Ingredients: (serves 1)

  • 1/2 tbsp vegetable oil
  • 1 inch ginger, peeled and sliced
  • 1 clove of garlic, peeled and minced
  • 1 small carrot, peeled and sliced diagonally into thin pieces
  • a handful of chopped broccoli
  • 1/2 yellow capsicum, sliced
  • 1 sachet miso paste (15g) (for 1 serving) (I used Clearspring)
  • 2 tbsp water
  • 1 serving of udon noodles, cooked per pack’s instructions
  • 1 tbsp dark soy (kicap manis)
  • freshly ground black pepper


  1. Heat oil in a wok and fry the ginger and garlic for 30 seconds
  2. Add the vegetables, followed by the Miso paste and fry for a minute
  3. Add the water to the wok and put the lid on.  Leave to cook for a further minute over medium heat
  4. Mix in the noodles and dark soy.  Give the noodles and vegetables a good toss for 2 minutes
  5. Season with pepper, remove the wok from the heat and serve



2 thoughts on “Miso udon noodles

    • Thanks for stopping by. I use miso as a topping for grilled salmon too, delish. The sachets are 15g each (post updated).

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