Ingredients
Noodles
- 2 servings knife cut noodles
Sauce
- 4 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp miso paste
- 2 tbsp chili oil
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp sugar
- ½ tsp salt
- 2 tbsp hot noodle water
To Serve
- Spring onions, sliced
- Crushed peanuts
Instructions
- Prepare Noodles: Cook the knife cut noodles according to package instructions until al dente. Reserve about 2 tablespoons of the hot noodle water before draining the noodles.
- Make the Sauce: In a bowl, combine the minced garlic, grated ginger, miso paste, chili oil, soy sauce, rice wine vinegar, sesame oil, sugar, and salt. Whisk together to form a smooth sauce.
- Combine Sauce and Noodles: Add the reserved hot noodle water to the sauce mixture to loosen it up and create a silky texture. Toss the cooked noodles in the sauce until well coated and heated through.
- Serve: Divide the noodles between two bowls and garnish generously with sliced spring onions and crushed peanuts for added freshness and crunch.
Notes
- You can adjust the amount of chili oil to control the spiciness according to your preference.
- For a gluten-free version, use gluten-free noodles and tamari instead of soy sauce.
- If knife cut noodles are unavailable, substitute with other Asian-style wheat noodles like udon or lo mein.
- Chili oil can be homemade or store-bought; homemade chili oil enhances the flavor with fresh aromatics.
- Adding a protein such as tofu or chicken can make this dish more filling.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
