Description
A flavorful and vibrant Miso Chili Crisp Noodles recipe featuring crispy tofu, sautéed shiitake mushrooms, snap peas, and a creamy miso peanut butter chili crisp sauce, tossed with tender rice noodles for a satisfying vegetarian meal.
Ingredients
Tofu and Marinade
- 1 tbsp olive oil
- 16 oz super firm tofu, patted dry and torn into 1” pieces
- 1 tbsp coconut aminos
- 1 tbsp chili crisp
Vegetables
- 2 tbsp olive oil
- ½ small yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled & minced
- 5 oz shiitake mushrooms, sliced
- 1 cup snap peas, sliced on the bias
Noodles and Sauce
- 12 oz rice noodles, cooked according to package instructions
- ⅓ cup sliced scallions, plus extra for topping
- ⅓ cup chopped cilantro, plus extra for topping
- 3 tbsp creamy natural peanut butter
- 3 tbsp chili crisp (Fly By Jing Sichuan Chili Crisp recommended)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp white miso paste
- ¼ cup water
Instructions
- Brown the Tofu: Heat a large cast-iron skillet over medium heat. Add 1 tbsp olive oil and the torn tofu pieces. Let them brown undisturbed for 4-5 minutes per side to develop a crispy texture. Then add 1 tbsp coconut aminos and 1 tbsp chili crisp, stir well, and cook for an additional 3-4 minutes. Remove the tofu from the pan and set aside.
- Sauté Aromatics: In the same skillet, add 2 tbsp olive oil. Once hot, add diced onion, minced garlic, and minced ginger. Stir frequently and cook until the onion becomes translucent and soft, about 3-4 minutes.
- Cook Shiitake Mushrooms: Add sliced shiitake mushrooms to the pan. Cook over medium heat for 8-10 minutes until tender and cooked through, adding olive oil as needed to prevent sticking.
- Prepare the Sauce: While the mushrooms cook, whisk together in a small bowl: 3 tbsp peanut butter, 3 tbsp chili crisp, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp white miso paste, and ¼ cup water. Set aside.
- Add Snap Peas: Once mushrooms are done, stir in snap peas and cook for 1-2 minutes until they turn bright green and are just tender but still crunchy.
- Toss Noodles and Sauce: Add cooked rice noodles, reserved tofu, and ⅓ cup sliced scallions and chopped cilantro to the pan. Pour over the miso peanut butter chili crisp sauce. Stir everything together and cook for 1-2 minutes to allow the sauce to thicken and coat the noodles.
- Serve: Serve the noodles immediately, topped with extra sliced scallions, chopped cilantro, and additional chili crisp to taste. Enjoy your flavorful Miso Chili Crisp Noodles!
Notes
- Use super firm tofu and pat it dry well to get the best texture when browning.
- Adjust the amount of chili crisp to your spice preference.
- Ensure snap peas remain crunchy for texture contrast.
- Rice noodles should be cooked al dente according to package instructions to avoid sogginess.
- Use a cast-iron skillet or heavy-bottomed pan for even sautéing and browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
