Vegan Creamy Peanut Butter Spicy Miso Noodles Recipe

I combine peanut butter, miso and soy into a creamy noodle sauce with asparagus and mushrooms for an inspired take on dandan noodles, featuring a simple Miso Peanut Sauce made from pantry staples.

I never thought creamy peanut butter and miso paste could make something this addictive, but here we are. It reminds me of dandan noodles, except somehow simpler and a little more playful, salty, nutty and a touch spicy all at once.

There are weird little layers of flavor that make you pause, like a background umami note that keeps pulling you back for another bite. I call it my lazy Miso Peanut Sauce fix, and even when I mess up the ratios it still hits.

People always ask what’s in it and I kinda don’t wanna tell them.

Ingredients

• Wheat noodles give carbs and energy, fill you up and soak sauce nicely
• Cremini or shiitake add umami, fiber and a meaty texture, low calorie
• Bright, tender asparagus gives vitamins, fiber and a fresh snap to dish
• Creamy peanut butter brings protein, healthy fats and a rich nutty sweetness
• White miso adds salty, subtle sweetness and probiotics for gut friendly benefits
• Chili oil gives heat and flavor, just a little goes a long way
• Firm tofu adds extra plant protein and soaks up the creamy sauce nicely
• Scallions brighten, peanuts add crunch and more protein, citrus from lime wakes it

Ingredient Quantities

• 8 oz dried wheat noodles (spaghetti, ramen or udon)
• 8 oz mushrooms, cremini or shiitake, sliced
• 1 bunch asparagus, about 8 oz, cut into 1 inch pieces
• 3 tbsp creamy peanut butter (natural or smooth)
• 1 1/2 tbsp white miso paste
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 to 2 tbsp chili oil or chili crisp
• 1 tbsp maple syrup or brown sugar
• 1 tsp toasted sesame oil
• 1/2 to 3/4 cup vegetable broth or water
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 8 oz firm tofu, crumbled (optional)
• 2 scallions, thinly sliced
• 2 tbsp roasted peanuts, chopped
• 1 tbsp toasted sesame seeds
• lime wedges for serving (optional)

How to Make this

1. Bring a large pot of salted water to a boil and cook the dried noodles until just al dente according to package directions, then reserve 1/2 cup of the cooking water and drain the rest.

2. While the noodles cook, prep everything: slice mushrooms, cut asparagus into 1 inch pieces, mince the garlic and grate the ginger, thinly slice scallions, chop the roasted peanuts, and crumble the firm tofu if using it.

3. If using tofu, heat 1 tablespoon oil in a large skillet over medium high heat, add the crumbled tofu, sprinkle a little salt, and fry until golden and a bit crispy, about 5 to 7 minutes; transfer to a plate and set aside.

4. In the same skillet add another splash of oil if needed and sauté the mushrooms until they start to brown, then add the asparagus and cook until tender crisp, about 3 to 4 minutes more; remove from heat and set veggies aside with the tofu.

5. Make the sauce in a bowl: whisk together the peanut butter, white miso paste, soy sauce or tamari, rice vinegar, 1 to 2 tablespoons chili oil (to taste), maple syrup, toasted sesame oil, minced garlic and grated ginger with 1/2 cup vegetable broth or warm reserved pasta water until smooth and silky; add more liquid if it’s too thick.

6. Taste the sauce and adjust: add more soy for salt, more maple for sweetness, more chili oil for heat, or more broth/pasta water to loosen to a creamy pouring consistency. Remember miso should not be boiled so keep the sauce warm not boiling.

7. Return the skillet to medium low, add the drained noodles, cooked mushrooms and asparagus, and the tofu back into the pan, pour the sauce over everything and toss gently to coat, adding up to the reserved 1/2 cup pasta water or extra broth as needed to make it creamy and evenly coated.

8. Warm everything together for a minute or two so the flavors meld, taste and tweak seasoning one last time.

9. Serve topped with thinly sliced scallions, chopped roasted peanuts, toasted sesame seeds and lime wedges on the side for squeezing over, and enjoy while it’s hot.

Equipment Needed

1. Large pot for boiling the noodles in salted water
2. Colander or fine mesh strainer to drain and reserve pasta water
3. Large skillet or sauté pan for frying tofu and cooking mushrooms/asparagus
4. Measuring cups and spoons for peanut butter, miso, broth, etc
5. Medium mixing bowl and whisk or fork to blend the sauce smooth
6. Tongs or a pasta fork to toss noodles with the sauce
7. Sharp chef’s knife for slicing mushrooms, scallions and chopping peanuts
8. Cutting board for all your prep work
9. Microplane or fine grater for ginger (and garlic if you like)
10. Spatula and a plate for frying and resting the tofu before adding back in

FAQ

Vegan Creamy Peanut Butter Spicy Miso Noodles Recipe Substitutions and Variations

• Peanut butter: almond butter, tahini, or sunflower seed butter (may need a splash of water or soy sauce to thin tahini, add a bit more sweetener if almond tastes bitter)
• White miso paste: yellow miso, red miso, or a mix of tahini plus a pinch of salt and soy sauce (red miso is stronger so use less)
• Chili oil: chili crisp, sriracha, or gochujang thinned with a little water or vinegar (chili crisp adds crunch, gochujang gives a deeper fermented heat)
• Firm tofu (crumbled): tempeh, cooked chickpeas, or crumbled seitan (tempeh is nuttier, chickpeas add body, seitan is chewier and higher in protein)

Pro Tips

– Press the tofu well ahead of time and pat it super dry, then toss the crumbles in a tiny bit of cornstarch before frying so they get crispy and hold up in the sauce instead of turning mushy.

– Warm the peanut butter slightly and whisk it with warm reserved pasta water or broth, adding liquid slowly until silky; this makes a smooth sauce without clumps and lets you control thickness.

– Don’t boil the miso, keep the sauce gently warm when you add it; taste and adjust with soy, maple or chili as you go because you can always add more but you can’t take it out.

– Toast the peanuts and sesame seeds in a dry pan until fragrant, they add way more depth and crunch, and finish everything with a big squeeze of lime to brighten the whole dish.