Garlic Butter Miso Noodles Recipe

Recipe

Garlic Butter Miso Noodles

Simple, Savoury, and Packed with Garlicky Goodness - Comfort in a Bowl

These garlicky butter noodles are the ultimate in quick, cosy cooking—rich, savoury, and ready in minutes. Whether you're after a speedy weeknight meal or a lazy weekend treat, this versatile dish is easy to customise with your favourite veggies or protein. It's even vegan!

Ingredients

Sauce

1/2 cup (125ml) water
4-5 cloves garlic – crushed
3 teaspoons soy sauce or liquid aminos
1 tablespoon miso paste
1 heaped teaspoon vegetable bouillon or 1 veggie stock cube
25 drops Foodie Flavours Butter flavouring
1 tablespoon cornflour

Stir Fry

1 tablespoon sesame oil
300g chestnut mushrooms – thickly sliced
20-25 drops Foodie Flavours Butter flavouring
3/4 cup (60g / 1 regular bunch) spring onions – trimmed and finely sliced
1/2 cup (75g) sweetcorn
1/2 cup (75g) petit pois peas
300g pack straight to wok noodles
1 teaspoon sesame seeds

Instructions

2 Servings / Prep time 15 mins / Cook time 15 mins

Instructions

Start with the sauce – into a wok put the water, crushed garlic, soy sauce, miso paste and butter flavouring. In a small bowl whisk the cornflour with a little extra water to make a runny paste
Bring to the boil then stir in the cornflour slurry, stirring to make a thick, glossy sauce. Pour into a bowl or jug and set aside
Give the wok a quick clean then heat the sesame oil
Add the sliced mushrooms and stir fry for a few minutes until starting to soften and caramelise
Stir in the butter flavouring, spring onions, sweetcorn and peas and cook for 1-2 minutes
Return the sauce to the pan followed by the noodles and stir well, cooking for a couple of minutes to thoroughly heat the noodles and veggies
Serve in bowls with a sprinkle of sesame seeds

Notes:
Chill any leftovers and store in the fridge. Reheat thoroughly in a microwave until piping hot

For more recipe tips visit The Cook and Him – Garlic Miso Noodles Recipe