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If you’re craving something creamy, savory, and oh-so-delicious, this one-pot quick miso peanut butter noods recipe is just what you need! It’s like a twist on Japanese tantanmen noodles but with peanut butter and miso, creating a rich, creamy broth. With a simple topping of savory pork mince, a soft-boiled egg, and some spring onions for freshness, this dish hits all the right notes! Best part? It’s quick, easy, and all comes together in one pot!
Method
1. Cook the Pork Topping
Start by heating 1 teaspoon of oil in a large frying pan. Once the oil is hot, add the pork sausage, breaking it up into small pieces as it fries. Cook the sausage until it starts to turn golden brown, ensuring it’s well-browned. Once the pork is almost done, add the minced garlic and stir-fry it together with the meat until the garlic becomes fragrant. Then, pour in the soy sauce, doubanjiang (fermented chili bean paste), oyster sauce, and shaoxing wine. Allow the sauce to coat the pork and cook for another 2-3 minutes, so the flavors fully infuse into the meat. Set this mixture aside for later.
2. Prepare the Noodle Base
In a medium-sized pot, add the sesame oil and heat it over medium heat. Once the oil is hot, add the minced garlic and the white parts of the spring onions. Stir-fry them for about 45 seconds until they become aromatic and slightly softened. Now, add the miso and peanut butter to the pot. Stir everything together until the miso and peanut butter are fully combined and melted into the oil. This will create a thick, flavorful base for the noodles. Next, pour in the water, oat milk, and chicken powder. Stir the mixture to dissolve the powder, then bring it to a boil. Once it’s boiling, lower the heat and allow the broth to simmer for a few minutes, allowing the flavors to meld together.
3. Add the Noodles
Once your broth is simmering, it’s time to add the noodles. Gently add the Shin Ramyun noodles to the pot. Let them cook for about 2-3 minutes, but be careful not to overcook them. Since the noodles will continue cooking once removed from the heat, it’s best to slightly undercook them to maintain the perfect texture. Stir the noodles gently to ensure they are evenly coated in the rich broth.
4. Flavor Adjustments
At this point, you’ll want to check the flavor of your broth. If you’re using the seasoning packet from the Shin Ramyun, add half of it to the pot now. Follow this with a pinch of sugar to balance the flavors. Taste the broth and adjust as needed. You may want to add a bit of rice vinegar for tanginess and light soy sauce for additional umami. Stir everything well to ensure all the seasonings are incorporated.
5. Finish the Dish
Once your noodles are perfectly cooked, it’s time to bring everything together. Add the pakchoi (or other greens) to the pot, stirring gently so they wilt into the hot broth. Then, add the cooked pork topping along with its sauce to the noodles. Carefully place a soft-boiled egg on top of the noodles and garnish with the greens of the spring onions. To add some extra flavor, sprinkle sesame seeds and a dash of shichimi togarashi (Japanese 7-spice) on top. Finally, drizzle a little chili oil for a spicy kick.
Necessary Tools
- Large frying pan
- Medium-sized pot
- Tongs or chopsticks (for mixing)
- Pot to soft-boil the egg
- Serving bowl
One-Pot Quick Miso Peanut Butter Noods
Cuisine: JapaneseDifficulty: EasyServings
1
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
2 tsp sesame oil
2 garlic cloves, minced
2 spring onions (greens and whites separated)
1 tbsp miso
1.5 tbsp peanut butter
175 ml water (or broth for a richer flavor)
150 ml oat milk
1.5 tsp chicken powder
1 Shin Ramyun (ramen noodles)
1/2 Shin Ramyun seasoning packet (optional)
1 tsp rice vinegar
Pinch of sugar
1 tsp light soy sauce (adjust to taste)
Pork Topping
1 pork sausage (remove skin and mince)
1 garlic clove, minced
1 tsp light soy sauce
1 tsp doubanjiang (fermented chili bean paste)
1 tsp oyster sauce
1 tsp shaoxing wine
Extras
Soft boiled egg
Greens of spring onion
Pakchoi (or other greens)
Sesame seeds
Shichimi togarashi (Japanese 7-spice)
Chili oil
Directions
- Cook the pork topping In a pan, heat 1 tsp of oil and add the pork sausage. Break it up into small pieces as it fries, and cook until browned. Add the minced garlic and stir-fry until fragrant. Pour in the soy sauce, doubanjiang, oyster sauce, and shaoxing wine, cooking until the sauce coats the meat and it’s well done. Set aside.
- Prepare the noodle base In a pot, heat sesame oil. Add the minced garlic and white parts of the spring onions, cooking for 45 seconds until fragrant. Add the miso and peanut butter, and stir until everything combines. Pour in the water, oat milk, and chicken powder, mixing to combine. Bring the mixture to a boil, then lower the heat and let it simmer.
- Add the noodles Add the Shin Ramyun noodles and cook them for 2-3 minutes. Be sure not to overcook them, as they will continue to cook in the pot once you take it off the heat.
- Flavor adjustments Add the seasoning packet (if you’re using it), a pinch of sugar, and then taste. Add rice vinegar and soy sauce to taste for extra flavor.
- Finish the dish Add the pakchoi, pork mince, and soft-boiled egg to the noodles. Stir in the greens of the spring onion, sesame seeds, shichimi togarashi, and a drizzle of chili oil for extra spice.
Notes
- Noodle cooking time Keep an eye on the noodles! Overcooking them can turn them mushy, so it’s better to slightly undercook them and let them finish cooking in the broth.
- Seasoning Depending on the strength of your miso and the Shin Ramyun seasoning packet, you may need to adjust the soy sauce and vinegar to balance the flavor.
- Pork mince Make sure the pork is cooked thoroughly and that the sauce coats it well to enhance the flavor.
Serving Suggestions
This dish is best served hot, right out of the pot! You can pair it with a light side salad or crispy spring rolls to complement the flavors. If you like it spicier, add more chili oil or extra shichimi togarashi.
Fun Fact
Miso is a fermented soybean paste that’s packed with umami, giving dishes that delicious, savory depth! It’s used in many traditional Japanese dishes, including soups, sauces, and even as a marinade.
Conclusion
This one-pot miso peanut butter noods recipe is a game-changer! It’s creamy, flavorful, and super comforting, with just the right balance of heat and savory richness. Whether you’re craving a quick weeknight dinner or something cozy to enjoy, this recipe will surely become a favorite! Enjoy and dig in!
