This miso garlic noodles recipe is quick, uses any noodles you have, and makes a savory and healthy meal that beats takeout any day. This is my go-to weeknight-friendly noodle dish that feeds everyone with some impressive presentation; splash in some greens, and it’s done with a tasty miso sauce and lots of lip-smacking garlic.
Table of contents
A fast stir fry recipe like miso garlic noodles might sound to some as elevated or needing to take time, but actually it’s crazy simple to make.
So yea, I make it a lot because it’s homemade with all the boxes checked. Good enough to satisfy the family and beautiful to serve for a gathering.
Plus, miso paste is one of those staple Asian pantry ingredients that can sit in the fridge for an entire year (I’m not kidding) and it can take any noodles from okay to outstanding. Really.
Add in garlic, and you have an Asian noodle dish that will cost a heafty price in Los Angeles for a small platter. I’ll make this at home instead.
Anyone can make miso garlic noodles.
Let’s go!
What Are Miso Garlic Noodles?
Miso garlic noodles are a savory noodle dish made with a sauce of miso paste, garlic, butter or oil, soy sauce, and very few other seasonings.
- This combo is umami-packed with an infused garlic oil that coats the noodles beautifully.
- It’s inspired by many types of garlic noodles and the addition of miso to make something with familiar Asian flavors that fits across many Asian cultures, rather than just being representative of one.
- Miso garlic noodles are easy to make as an Asian vegan dish or add any protein you like!
What Does Miso Taste Like?
Miso is a fermented soybean paste that adds umami (salty but balanced) flavor to dishes, and creates that depth that makes you want to eat more.
Depending on the type, miso can taste:
- Savory and salty
- Slightly sweet
- Nutty
- Earthy
- Rich and complex
What Type of Miso Should You Use?
White Miso (Shiro Miso)
Best for beginners.
- Mild flavor, Slightly sweet, perfect for noodles, soups, and dressings
Yellow Miso (Shinshu Miso)
A balanced option.
- Richer flavor than white miso and great for everyday cooking
Red Miso (Aka Miso)
For bold flavor lovers.
- Strong and salty
- Deep umami taste
- Best used in small amounts
Recommended: White miso or yellow miso for miso garlic noodles.
Ingredients
- 3 cups Cooked Noodles – Ramen noodles, Lo mein, Soba noodles, Egg Noodles, Rice Noodles, and even Spaghetti can work.
- 3/4 tbsp Avocado Oil – high-temp tolerant to draw out the garlic flavor
- 1 tbsp Butter – infuses and carries the garlic with the oil
- 6 cloves Garlic – Minced, fresh garlic delivers the signature aromatic flavor.
- 1 tbsp Water – make the sauce balanced
- 1 tbsp Miso Paste – The umami flavor and makes the sauce
- 1 tbsp Soy Sauce – Enhances the savory flavor.
- ½ tsp Sesame Oil – Provides nutty depth and authentic Asian flavor.
- 1 tsp Brown Sugar or Honey – Balances the saltiness of the miso.
- Bok Choy and Other Vegetables – If you use mushrooms, cook them separately and add in later.
- 3 tbsp Green Onions – garnish; thin sliced and Add freshness
- Sprinkle of Sesame Seeds – garnish; toasted complement
- Chili Flakes/Chili Oil – garnish; add some heat
Optional
Add a little grated ginger for brightness into the stir fry.
Equipment Needed
- Large pot
- Colander
- Large Wok or pan
- Mixing bowl
- Measuring spoons
- Tongs or chopsticks
- Knife and cutting board
How to Make Miso Garlic Noodles
- Cook noodles of choice according to package directions until al dente. Reserve 3 tablespoons of noodle water before draining. If you are adding mushrooms, sauté them separately and set them aside.
- In a small bowl, whisk together: Miso paste, Soy sauce, Sesame oil, Brown sugar or honey, and a few tablespoons of the reserved noodle water. Mix until smooth.
- Heat oil and the butter in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Do NOT allow the garlic to brown.
- Add the cooked noodles to the skillet. Pour in the miso sauce and toss until evenly coated. Add a splash of reserved noodle water if needed to loosen the sauce.
- Put in the greens and any other vegetables. Toss and mix everything very well.
- Serve and top with Sliced green onions, Sesame seeds, Chili flakes (optional). Serve immediately.
Add-Ins and Variations
Protein Options
- Grilled chicken
- Shrimp
- Salmon
- Ground turkey
- Tofu
- Edamame
Vegetables
Cook vegetables separately to add later, except for greens that easily cook (spinach or bok choy leaves).
- Broccolini
- Bok choy
- Shiitake Mushrooms or any you have on hand.
- Snap peas
- Bell peppers
Spice It Up
Add:
- Sriracha or sambal oelek
- Chili crisp
- Gochugaru
- Red pepper flakes
- Crispy garlic bits on top as a garnish
Extra Umami
Try:
- Mushrooms
- Parmesan cheese
- Furikake seasoning
- Nori strips
Vegan Version
Use:
- Plant-based butter
- Maple syrup instead of honey
Best Tips for Success
- If you have a wok, this works well for tossing noodles and making great stir fries.
- Use fresh garlic for the best flavor.
- Do not high-simmer the sauce because miso burns quickly.
- Keep tossing the noodles to ensure even heating and coating.
- Save noodle water to help emulsify the sauce (or use water).
- Cook garlic gently to prevent bitterness. It can burn so use low-med heat when cooking the garlic.
- Taste before adding extra salt since miso and soy sauce are naturally salty.
- Add vegetables at the end to keep them colorful and more crisp.
Serving Suggestions
These noodles go well in a bowl as is, or make an Asian dinner feast with some of these dishes.
Include sides like:
Storage and Leftovers
Refrigerator – Store in an airtight container for up to 3 days.
Reheating – Warm in a skillet over medium-low heat. Add a splash of water or broth to add steam.
Freezing – Not recommended. The noodles and sauce will be very mushy and lose texture.
FAQs
Can I use red miso instead of white miso?
Yes, but red miso has a stronger flavor and is saltier. Start with a much smaller amount and adjust to taste.
What noodles work best?
Ramen, chow mein, and lo mein noodles all work well. Spaghetti is a great pantry-friendly option for many families.
Can I make miso garlic noodles ahead of time?
Yes. Prepare up to 1 day ahead and reheat gently with a splash of water.
Is miso gluten-free?
Some miso pastes are gluten-free, but others contain barley. Always check the label if you need a gluten-free option.
Why is my sauce too thick?
Add reserved noodle water a little at a time until the sauce reaches your desired consistency.
Can I make this vegan?
Absolutely. Use plant-based butter and maple syrup instead of honey.
Are miso garlic noodles spicy?
No. The base recipe is savory and garlicky. Garnish with chili crisp, sriracha, or red pepper flakes if you prefer heat.
Quick Miso Garlic Noodles
Equipment
- large pot
- colander
- Carbon steel Wok or pan
- long metal tongs or Chopsticks
- Knife and cutting board
Ingredients
- 3 cups Cooked Noodles Ramen noodles, Lo mein, Soba noodles, Egg Noodles, Rice Noodles, and even Spaghetti can work.
- ¾ tbsp Avocado Oil
- 1 tbsp Butter
- 6 cloves Garlic Minced
- 3 tbsp water
- 1 tbsp Miso Paste
- 1 tbsp Soy Sauce
- 1 tsp Brown Sugar or Honey
- ½ tsp Sesame Oil
- Bok Choy and Other Vegetables If you use mushrooms cook them separately and add in later.
- salt to taste
- 2 tbsp Green Onions garnish
- sesame seeds garnish
- Chili Flakes/Chili Oil garnish
Instructions
- Cook noodles of choice according to package directions until al dente. Reserve 3 tablespoons of noodle water before draining. If you are adding mushrooms, sauté them separately and set them aside.3 cups Cooked Noodles
- In a small bowl, whisk together: Miso paste, Soy sauce, Sesame oil, Brown sugar or honey, and a few tablespoons of the reserved noodle water. Mix until smooth.1 tbsp Miso Paste , 1 tbsp Soy Sauce , ½ tsp Sesame Oil , 1 tsp Brown Sugar or Honey , 3 tbsp water
- Heat oil and the butter in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Do NOT allow the garlic to brown.¾ tbsp Avocado Oil , 1 tbsp Butter , 6 cloves Garlic
- Add the cooked noodles to the skillet. Pour in the miso sauce and toss until evenly coated. Add a splash of reserved noodle water if needed to loosen the sauce.
- Put in the greens and any other vegetables. Toss and mix everything very well. Taste first and add salt to taste if prferred.Bok Choy and Other Vegetables , salt
- Serve and top with Sliced green onions, Sesame seeds, Chili flakes (optional). Serve immediately.2 tbsp Green Onions , sesame seeds, Chili Flakes/Chili Oil
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