Spicy Peanut Butter Miso Noodles
Spice up your life with a bowl of spicy peanut butter miso ramen! This quick and flavourful dish is perfect for a satisfying lunch or dinner.
Here I've made homemade ramen noodles (recipe attached if you're feeling adventurous!) but you're also totally ok to use shop-bought noodles to make it easier. The broth here is a creamy, spicy blend of peanut butter, chilli oil, and miso paste, making it a rich and savoury base.
As for the toppings, this is super customisable to your favourites! I've used soft-boiled eggs, sliced mushrooms, pak choi, but I'd also add some cooked chicken and tofu on days that I have them in the fridge.
Whatever you do, the chewy noodles paired with the umami-packed broth is a comforting and delicious dish you'll definitely be making again and again.
Ingredients
For the noodles, if you want to make it from scratch. Otherwise, feel free to use dried shop-bought noodles
- 200g strong bread flour
- 80g water
- 2g salt
- 4g sodium carbonate (WARNING: baked baking soda at 120ºC for 1 hour. Skin irritant, handle with care!)
For the broth
- 2 tbsp chilli oil (see separate recipe or adjust to your spice preference)
- 1 tbsp white miso paste
- 1 heaped tbsp smooth peanut butter
- 1 litre vegetable stock
For the toppings, feel free to change this up according to preference
- Soft-boiled eggs, halved
- Mushrooms, sliced
- Pak choi, roughly chopped
- Spring onions, finely chopped
- Toasted sesame seeds, for garnish
Pair it with
Instructions
For the noodles (35% hydration):
Prep Time: 10 minutes
Rest Time: 30 minutes
Cook Time: 3 minutes
- Make the dough: In a large bowl, combine flour, water, and salt. Using your hands or a dough scraper, mix until a shaggy dough forms. Knead for 5 minutes on a lightly floured surface until smooth and elastic.
- Rest the dough: Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
- Work the dough: The dough, as it's 35% hydration, will be quite dry but the resting should make it easier to knead and fold. You'll want to roll it out to 1 inch thick, then fold it inwards like a letter/envelope and roll it back out. Repeat this several times to help develop gluten. You'll see it become more pliable over the process.
- Cut the noodles: If you have a pasta machine, roll the dough out to 2mm-3mm thick (setting 5 on my Marcato Atlas pasta machine). Otherwise, roll it out manually, dusting in between to help with the process, then fold/roll it loosely into a rectangle and then slice into thin strips (around 3mm wide). Unfold the noodles and separate them gently.
- Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook for 2-3 minutes, or until al dente. Drain the noodles and rinse briefly under cold water. *Ideally you should do this step just before serving to keep the noodles fresh and prevent it from clumping together.
For the broth & Toppings:
Prep Time: 5 minutes
Instructions:
- Combine broth: In a large pot or saucepan, whisk together chilli oil, miso paste, peanut butter, and vegetable stock. Heat gently until warm and the miso paste is dissolved. You can also do this directly in your noodles bowls.
- Assemble the dish: Divide the cooked noodles between two bowls. Pour the hot broth over the noodles.
- Add your toppings: Arrange soft-boiled eggs, mushrooms, pak choi, spring onions, toasted sesame seeds, any anything else you'd like, on top of the noodles. Enjoy immediately while hot.
Tips:
- For a richer broth, you can add a splash of soy sauce or a dollop of sesame oil.
- Feel free to experiment with different vegetables for the toppings and also proteins like cooked shredded chicken, grilled tofu and prawns.
Video demonstration
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