Creamy Miso–Tahini Noodles with Garlicky Veg

A gentle, comforting bowl for busy days. Creamy tahini and miso coat soft noodles and garlicky vegetables, finished with a spoonful of kimchi for warmth, depth, and balance. Quick to make, deeply satisfying, and easy to adapt.

Serves: 2
Time: 15–20 minutes

Ingredients

For the sauce

• 2 tbsp tahini

• 2 tsp white miso paste

• 2 tbsp tamari

• 2 tsp maple syrup

• 2–3 tsp rice wine vinegar

• 2–3 tbsp hot noodle cooking water, to loosen

For the noodles

• 150g dried noodles (udon, ramen, or rice noodles all work)

• 1 tbsp chilli oil (or olive oil)

• 2 garlic cloves, finely sliced or grated

• 150g mushrooms, sliced

• 1 small head broccoli, cut into small florets

• ½ tin sweetcorn (or fresh or frozen)

• A handful of frozen edamame

• A handful of mange tout

• Fresh chilli or chilli flakes, to taste

To serve

• 2–4 tbsp kimchi (optional)

• Toasted sesame seeds

Method

1. Bring a pan of water to the boil. Cook the noodles and edamame according to the packet instructions.
   Before draining, scoop out a mug of the hot cooking water and set aside.

2. In a small bowl, whisk together the tahini, miso, tamari, maple syrup, and rice wine vinegar.
   Add a splash of the reserved noodle water and stir until creamy and pourable.

3. Warm the oil in a large pan over medium heat. Add the mushrooms and cook until golden.

4. Add the garlic and cook gently for 1 minute, taking care not to let it burn.

5. Stir in the broccoli, sweetcorn, and mange tout. Cook for 3–5 minutes, until tender but still bright.
   Season with chilli or chilli flakes to taste.

6. Add the cooked noodles and edamame to the pan. Pour over the sauce and gently toss until everything is well coated and glossy.
   Loosen with a little more noodle water if needed.

7. Divide between two bowls. Top with kimchi, if using, and a scattering of sesame seeds.

Make it your own

• Swap kimchi for crispy chilli oil or a squeeze of lime

• Add spinach or cavolo nero at the end for extra greens

• Finish with peanut butter stirred into the sauce for extra richness