Ingredients
200 g rice noodles (or udon)
200 g mushrooms, sliced (any variety)
1 can (400 ml) coconut milk
2 tbsp miso paste
1 tbsp sesame oil
1 tsp cayenne pepper (adjust to taste)
1 tsp chilli flakes
1 lime (juice)
Salt and pepper to taste
1 tbsp sesame seeds
Sriracha (optional)
2 spring onions, sliced (or chives)
Steps
Cook the noodles according to package directions, then drain and set aside. Toss with a little sesame oil to prevent sticking.
Heat sesame oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden and softened.
In a small bowl, whisk together the miso paste and a few tablespoons of the coconut milk until smooth. This helps the miso dissolve evenly.
Add the remaining coconut milk to the pan with the mushrooms, then stir in the miso mixture. Bring to a gentle simmer.
Add the cayenne pepper, chilli flakes, lime juice, salt, and pepper. Taste and adjust seasoning.
Add the cooked noodles to the pan and toss to coat in the creamy miso sauce. Cook for another 2 minutes until everything is heated through.
Serve in bowls topped with sesame seeds, sliced spring onions, and a drizzle of sriracha if desired.