Miso Sesame Udon Noodles Stir Fry with Toasted sesame oil is sweet, smoky, and lightly spicy noodles that you can serve on the table in less than 30-minutes. You can also call this Vegan Udon Noodles or Miso Butter Sesame Noodles.
All you need are some veggies like carrots, bell pepper, onions, and Mushrooms. Along with that, you'll need few more ingredients like Soy Sauce, Vinegar, Sriracha, and of course, red Miso paste to make the sauce. Quite similar to Schezwan Noodles, Instant Pot Sesame Noodles, and Black Pepper Noodles.
Miso is the star of the show in this recipe. It adds a savory oomph to the noodles and balances the sweetness effortlessly.
Miso Sesame Udon Noodles Stir Fry
It's that stickiness, that smokiness, that blend of spices that forces me to cook Asian recipes for dinner.
Today, I wanted to use my favorite Udon Noodles. Udon has become so popular these days. Udon has a mild taste and it's sort of slippery and adds so much character to the dish. I love Udon noodles. Try my other Udon recipes such as Shrimp Udon Stir Fry or (10-min) Chili Garlic Udon Stir Fry
These are the ingredients that you will need to make this recipe.
- Udon Noodles
- Toasted Sesame Oil
- Bell Pepper
- Bean Sprouts
For the Sauce
- Red Miso Paste
- Dark Soy Sauce
- White Wine Vinegar
- Sesame Seeds for garnish
- Chopped Green Onions for garnish
See the recipe card for quantities. And, check out the video for a visual.
🍽️Instructions on how to make Miso Sesame Noodles
Here is the recipe for Miso Sesame Noodles with Step By Step Instructions.
Step 1: Cook Noodles
If using dried noodles then cook them as per package directions. If using frozen noodles then keep them in a bowl of boiling water for 1-2 minutes. Stir lightly and then drain and rinse the noodles under cold water.
Step 2: Cook Veggies
In a wok or pan heat toasted Sesame oil. Add onions, ginger-garlic paste, or minced garlic and chopped ginger, bell pepper, carrots, bean sprouts, and Mushrooms. Season with Salt and Pepper as per taste and cook until the veggies are almost cooked but not overcooked.
Step 3: Make the Sauce
In the same pan or wok add butter, red miso paste, dark soy sauce, white wine vinegar, sriracha, and toasted sesame oil. Toss well until the sauce combines with the veggies.
Step 4: Add noodles and toss
Add drained and rinsed noodles back into the skillet or pan. Toss lightly using a spatula until the noodles combine with the veggies and sauce. Finally, garnish with sesame seeds and chopped green onions. Serve right away.
Hint: Drizzle some oil while cooking noodles. This will prevent them from sticking to each other.
📖Substitutions & Variations
- Meat - This recipe is Vegan Udon Noodles. You can add any meat of your choice (Beef, Pork, Turkey) if you don't want to make it vegan.
- Shrimp - If you love Seafood Udon then feel free to add some shrimps as well. You can cook shrimps before cooking the veggies and then add it towards the end of the recipe.
- Tofu - Tofu that has been pressed and has no moisture can be chopped and added into this noodle recipe.
- Bok Choy - You can add some crunchy chopped bok choy to your recipe.
- Bell Pepper - I have used green bell pepper. Additionally you can use juliened red bell pepper or yellow bell pepper while making this recipe.
- Sugar - Though it's not important but Asian recipes have a good balance of spice and sweetness. You can add 2 teaspoons of sugar while making the sauce.
- Soba Noodles - Instead of Udon Noodles you can use Soba noodles as they are healthier.
See this recipe for Vegetarian Chow Mein and get more ideas to innovate.
I would always recommend using a wok to make this recipe. Since Asian recipes involve stir-frying and you have to cook on high heat. So, when you cook these noodles in a wok, what happens is the heat is concentrated in one place. As a result, cooking happens faster. But, when you cook in a pan, the heat gets distributed evenly throughout the pan hence slowing down the cooking process.
Since there is nothing that is perishable you can cool this down to room temperature. Transfer this to an air-tight container and store it for 2-3 days. But, don't store them for longer because the Mushrooms might go bad.
While reheating don't use your microwave or else your noodles will become dry. Use some splashes of water and heat it in a wok or skillet.
If you have no choice but a microwave to heat your noodles then use a damp paper towel and then microwave it until heated through.
⏰Make Ahead Instructions
I love to Make ahead my Udon Noodles stir fry. To get the major work done ahead of time is such a bliss.
What I do is prepare the sauce and keep it in a jar covered with a lid. I store it in the refrigerator overnight.
Secondly, chopping the veggies takes so much time. So, what I do is chop them ahead of time and keep them in an air-tight container wrapped in a damp paper towel.
The next morning all I have to do is cook my noodles. Sauté my veggies, pour my sauce, add noodles, and my Miso Sesame Udon Noodles are ready. This takes just 5-minutes.
- Use Toasted Sesame Oil for best taste and flavor. Toasted Sesame oil has a nutty and sort of burnt aroma to it which makes Asian recipes worthwhile.
- Pour some oil while cooking noodles. This will keep them from sticking to each other.
More Noodles to try:
if you are making Miso Sesame Udon Noodles stir fry using this recipe, then please leave a rating below. Snap it and share it on Instagram with #recipemagik. Tag us @recipemagik and let us know how it went.
Miso Sesame Udon Noodles Stir Fry
- 8 ounces Udon Noodles cooked as per package directions
- 2 teaspoon Toasted Sesame Oil divided
- 1 medium onions finely sliced
- 1 tablespoon ginger garlic paste or 4-5 cloves of minced garlic and 1-inch ginger finely chopped
- 1 medium bell pepper thinly sliced lengthwise (green or red or yellow)
- 1 medium carrots thinly sliced lengthwise
- 100 gram bean sprouts washed and rinsed (OPTIONAL)
- 8 ounces mushroom sliced (1 tub) (white or cremini)
- salt and freshly ground black pepper as per taste
- 1 tablespoon white wine vinegar
- 1 stick butter cut into cubes
- 1 tablespoon red miso paste
- 3 tablespoons dark soy sauce
- 1 teaspoon sriracha
- sesame seeds
- chopped green onions
- Cook noodles as per package directions, drain and rinse with cold water. Keep aside. (HINT: Drizzle some olive oil while cooking this will prevent the noodles from sticking to each other). If using Frozen Udon Noodles then add directly into the pot of boiling water. Stir lightly for 1-2 minutes. Drain and rinse under cold water.
- Heat a wok or a skillet with toasted sesame oil. Add onions, ginger-garlic paste, bell pepper, carrots, bean sprouts, and mushrooms. Season with salt and pepper as per taste. Stir fry until the veggies get cooked. This takes 2-3 minutes. Don't overcook the veggies. You want to feel the crunch when you bite onto them.
- Make space in the center of the pan or wok and add the butter cut into cubes. Add red miso paste, dark soy sauce, white wine vinegar, sriracha, and sesame oil. Use a wooden spatula or a silicone spatula to stir well and combine the sauce with the veggies. Alternatively, you can make the sauce in a glass measuring cup and pour it into the pan or wok.
- Add noodles and stir well until combined. Take it off the heat and garnish with chopped green onions and sesame seeds.
- Spicy: If you want your noodles to be spicy, you can add in some red pepper flakes while melting butter. I recommend adding it in the cooking process and not while garnishing because that way you infuse the flavors into the oil rather than having packets of spicy portions.
- Meat: This is vegan udon noodles stir fry you can use any meat of your choice and make it as per your convenience.
- Dark Soy Sauce: If you don't have dark soy sauce, you can use your light soy sauce with 1 teaspoon brown sugar and 1 teaspoon molasses.
- Toasted Sesame Oil: Toasted Sesame Oil is easily available in the Asian section of most supermarkets. In case you cannot find Toasted Sesame oil you can use regular sesame oil. Note that Toasted Sesame Oil is brown in color whereas regular sesame oil is yellow in color.
- Make-Ahead Instructions: See Instructions for Make ahead in the blog post.
- Storage: See instructions for storage and reheating in the blog post.