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Miso Peanut Noodles

Noodles in a sauce of chili garlic oil, butter, miso, peanut butter and more garlic. What could be better?
Prep Time5 mins
Cook Time10 mins
Course: dinner, lunch, Main Course, Side Dish
Keyword: chili crisp, chili garlic sauce, garlic, miso paste, noodles
Servings: 4
Author: Nicole Coudal


  • 8 oz. Dry pasta (thin spaghetti works fine)
  • 6 Tb. Unsalted butter
  • 4-5 Garlic cloves, minced
  • 4 Tb. Chili Crisp Oil
  • 3 Tb. Miso paste (mild)
  • 2 tsp. Creamy peanut butter (salted) (add more if you like a bit more sweetness)
  • 2 tsp. Rice vinegar
  • 1 tsp. Chili Garlic Sauce (add more if you love heat)
  • 1 Tb. Soy sauce (optional)
  • 3-4 Scallions, chopped
  • 2-3 Tb. Sesame seeds
  • Handful Fresh cilantro, roughly chopped


  • Cook pasta according to package directions (be sure to salt the water!).
  • While pasta cooks, melt butter over medium heat in a large, non-stick skillet. Add garlic and cook until fragrant, about 1-2 minutes. Reduce heat to low then add chili crisp oil, miso, peanut butter, rice vinegar and chili garlic sauce; stir to combine. Turn off heat until pasta is ready.
  • When pasta is cooked through, reserve 1 cup of the starchy pasta water, then scoop pasta into the sauce pan, along with 1/2 cup of the pasta water. Over low heat, stir the pasta so it absorbs the sauce. It will thicken slowly and get shiney and beautiful (but if it's too thick to your liking, simply add a bit more pasta water). Transfer to a serving bowl; top with sesame seeds, scallions and cilantro.


Miso has salty undertones, so whatever you pair it with, be cognizant of the salt measurements.
You can replace peanut butter with almond or sunflower butter, or tahini.
Don't be too concerned about exact measurements - mix to your liking, add a splash of soy sauce, or sesame oil, or toss in fresh cucumber when serving.  You really can't go wrong with this dish (aside from making it just TOO spicy, so be wary of the chili garlic sauce) :)