Golden Miso Rice Noodles with Mushrooms and Crispy Sesame
An original Asian-inspired dish featuring rice noodles tossed in a silky miso, ginger, and lime sauce, paired with golden mushrooms, fresh spinach, and a crispy toasted sesame finish. It balances savory, bright, and umami flavors in a quick yet elegant preparation.
Ingredients
- 220 g flat rice noodles (dry)
- 180 g shiitake mushrooms (without stalk and thinly sliced)
- 150 g button mushrooms (thinly sliced)
- 90 g fresh spinach (lavada)
- 80 g red onion (en pluma fina)
- 12 g garlic (chopped fino)
- 15 g fresh ginger (grated)
- 15 ml sesame oil (divided)
- 15 ml vegetable oil (for saltear)
- 45 g white miso (pasta)
- 30 ml soy sauce (baja en sodio if preferred)
- 15 ml maple syrup (or miel vegetal)
- 30 ml lime juice (freshly squeezed)
- 60 ml water (for the sauce)
- 18 g sesame seeds (tostadas)
- 30 g scallions (sliced finas)
- 1 g red pepper flakes (optional)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Place the rice noodles in a large bowl and cover them with hot water at 175°F/80°C for 8 to 10 minutes, until flexible but still slightly firm. Drain and toss with 1 teaspoon of the sesame oil to prevent sticking.
- 2
2. In a small bowl, whisk together the white miso, soy sauce, maple syrup, lime juice, water, and red pepper flakes until smooth. Set aside.
- 3
3. Heat a large skillet or wok over medium-high heat for 1 minute. Add the vegetable oil and the remaining sesame oil.
- 4
4. Add the red onion and cook for 2 minutes, stirring. Add the garlic and ginger, and stir-fry for 30 seconds until fragrant.
- 5
5. Add the shiitake mushrooms and button mushrooms. Cook for 5 to 6 minutes, stirring occasionally, until they release their moisture and turn golden at the edges.
- 6
6. Add the fresh spinach and cook 1 minute more, just until wilted.
- 7
7. Reduce the heat to medium and add the soaked noodles along with the miso sauce. Toss with tongs for 2 to 3 minutes so the noodles absorb the sauce and heat through evenly.
- 8
8. Add the black pepper, half of the scallions, and half of the sesame seeds. Toss for 30 seconds more.
- 9
9. Divide into plates and finish with the remaining scallions and sesame seeds on top. Serve immediately.
Chef tips
For better texture, let the mushrooms brown well before stirring too often. For a glossier finish, add an extra tablespoon of water at the end and toss quickly.
Substitutions
You can replace shiitake mushrooms with oyster mushrooms, and spinach with baby bok choy. If you prefer a brighter citrus note, use lemon instead of lime. For a soy-free version, use chickpea miso and soy-free tamari if available.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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