Carole Food.
Tomato Miso Noodles
I love any type of noodle dish, especially ones that are made in 15 minutes! I’ve used Taiwanese style ribbon noodles here, but you can use any noodle you like (instant ramen noodles are one of my favourites too!).
Jump to recipeI love any type of noodle dish, especially ones that are made in 15 minutes! I’ve used Taiwanese style ribbon noodles here, but you can use any noodle you like (instant ramen noodles are one of my favourites too!).
What ingredients do you need for this dish (includes possible substitutions)?
Noodles: I’ve used Taiwanese ribbon noodles, but any will work!
Sesame oil: adds a nutty richness to the dish.
Garlic: add as much as you want!
Cherry tomatoes: I like cherry tomatoes for their sweetness, but you can use any type of tomato.
White miso: gives umami and depth of flavour to the recipe!
Soy sauce: light soy and dark soy add seasoning and colour to the dish.
Hot honey/honey: I like using hot honey for the added spice, but normal honey will work just as well.
Apple cider vinegar: white wine vinegar is also suitable here!
Chilli oil: I like to use the crispy chilli oil!
Spring onion: adds a bit of freshness to the dish.
What to serve this with?
This is great as is or would be delicious with some salmon or a fried egg.
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
I wouldn't recommend freezing this as the noodles may go a bit soft!
If you’re looking for another noodle dish, be sure to try out these recipes:
Tomato Miso Noodles
I love any type of noodle dish, especially ones that are made in 15 minutes! I’ve used Taiwanese style ribbon noodles here, but you can use any noodle you like (instant ramen noodles are one of my favourites too!).
Ingredients
- 100g dry noodles, cooked (I used Taiwanese ribbon noodles, but any will work!)
- 1 tbsp sesame oil
- 2 garlic cloves, finely chopped
- 10 cherry tomatoes (about 100g), halved
- 1 tbsp white miso
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 1 tsp hot honey/honey
- 1 tsp apple cider vinegar
- 1 tbsp crispy chilli oil
- 1 spring onion, finely chopped
Method
- Cook noodles according to packet instructions.
- In a medium sized frying pan over a medium heat, add the sesame oil and cherry tomatoes. Cook until softened.
- Add the garlic and cook for 2 minutes.
- In a small glass/bowl, mix together the miso, soy sauces, hot honey/honey, vinegar and chilli oil.
- Add the noodles along with the sauce into the frying pan. Stir to combine well.
- Sprinkle over the spring onion, and that’s it!
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