Chili Oil Miso Udon. This is a simple and quick noodle recipe, it only takes 15 minutes to make! A delicious dish that’s spicy, savory, and bursting with umami.
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There can never be enough quick and easy recipes to have in our pocket. Because I know during one of my lazy days, it would be my go-to choice even if I have more than enough time to make something that takes more effort.
So that’s where today’s udon recipe comes in! It’s something that I whipped up for lunch one day on a whim. But I ended up liking the dish so much, I thought it would be a disservice not to share this recipe with you.
(Check out more Quick Meals recipes here!)
15-Minute Chili Oil Miso Udon
Whenever I’m trying to put together something new, I already have the taste in mind, and try to work my way backwards from there. As a garlic girl through and through, that would always be one of the ingredients that I would constantly reach for.
As for the sauce, I knew I wanted it to be umami-packed. And the flavorful taste can be achieved with just a few ingredients: Japanese mayo, miso paste, sugar, chili oil, water, and light soy sauce.
To tie everything together, I top it off with an egg yolk. It adds that creaminess texture to the udon once everything is mixed together, which I personally love.
Ingredients
- Udon noodles
- Garlic: Adjust the amount used to your preferred taste.
- Brown button mushrooms: I used these mushrooms as it’s what I had on hand, but you can definitely try to switch it up with other different types, such as shiitake mushrooms.
- Egg yolk/poached egg
Sauce
- Japanese mayo
- Miso paste: I used red miso paste for this. Some people are not a fan of the strong taste of the red miso, you can swap it for something milder like white or yellow miso but adjust the other seasonings accordingly.
- Sugar
- Chili oil: I love incorporating chili oil most of the time. I used my Homemade Chili Oil, but if you’re looking for a store-bought option, I recommend the one by Lao Gan Ma.
- Water
- Light soy sauce
Instructions
- Thaw udon noodles by soaking it in water or boiling it. Set aside for later.
- Mix all the ingredients for the sauce in a bowl.
- Heat up a pan with a little bit of oil over medium heat and add garlic. Sauté for 30 seconds then add mushrooms. Optional step: Sprinkle a bit of salt over the mushrooms to draw out the moisture.
- Once the mushroom has browned or cooked, add the sauce and stir for 30 seconds. Once it starts simmering, add the udon. Stir until well combined. Taste for seasoning and adjust accordingly.
- Serve while it’s hot. Add roasted seaweed and more chili oil to garnish with an egg yolk on top/a poached egg. Enjoy!
Notes for Chili Oil Miso Udon
- Amount of chili oil should be up to preference.
- Some chili oil is saltier than others. Adjust the seasoning accordingly.
- For an extra umami kick, add truffle oil on top.
- If you are serving with an egg yolk, please use a pasteurized egg.
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Chili Oil Miso Udon
Ingredients
- 1 serving udon noodles
- 1 tbsp minced garlic adjust to taste
- 3 brown button mushrooms sliced
- 1 egg yolk/poached egg
Sauce
- 1 tbsp Japanese mayo
- 1 tbsp miso paste see notes
- 1.5 tsp sugar
- 1 tbsp chili oil the sediment and oil
- 1.5 tbsp water
- 1/2 tsp light soy sauce
Instructions
- Thaw udon noodles by soaking it in water or boiling it. Set aside for later.
- Mix all the ingredients for the sauce in a bowl.
- Heat up a pan with a little bit of oil over medium heat and add garlic. Sauté for 30 seconds then add mushrooms. Optional step: Sprinkle a bit of salt over the mushrooms to draw out the moisture.
- Once the mushroom has browned or cooked, add the sauce and stir for 30 seconds. Once it starts simmering, add the udon. Stir until well combined. Taste for seasoning and adjust accordingly.
- Serve while it's hot. Add roasted seaweed and more chili oil to garnish with an egg yolk on top/a poached egg. Enjoy!
Delicious