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Rich, garlicky and full of buttery flavour these super simple miso noodles are delicious, quick and a takeout alternative! This vegan recipe is customisable, you can add more veggies, or protein (like tofu) of your choice.



  • 1/2 cup (125ml) water
  • 4-5 cloves garlic – crushed
  • 3 teaspoons soy sauce or liquid aminos
  • 1 tablespoon miso paste
  • 1 heaped teaspoon vegetable bouillon or 1 veggie stock cube
  • 25 drops Foodie Flavours Butter flavouring
  • 1 tablespoon cornflour

Stir Fry

  • 1 tablespoon sesame oil
  • 300g chestnut mushrooms – thickly sliced
  • 20-25 drops Foodie Flavours Butter flavouring
  • 3/4 cup (60g / 1 regular bunch) spring onions – trimmed and finely sliced
  • 1/2 cup (75g) sweetcorn
  • 1/2 cup (75g) petit pois peas
  • 300g pack straight to wok noodles
  • 1 teaspoon sesame seeds


2 Servings / Prep time 15 mins / Cook time 15 mins


  1. Start with the sauce – into a wok put the water, crushed garlic, soy sauce, miso paste and butter flavouring. In a small bowl whisk the cornflour with a little extra water to make a runny paste
  2. Bring to the boil then stir in the cornflour slurry, stirring to make a thick, glossy sauce. Pour into a bowl or jug and set aside
  3. Give the wok a quick clean then heat the sesame oil
  4. Add the sliced mushrooms and stir fry for a few minutes until starting to soften and caramelise
  5. Stir in the butter flavouring, spring onions, sweetcorn and peas and cook for 1-2 minutes
  6. Return the sauce to the pan followed by the noodles and stir well, cooking for a couple of minutes to thoroughly heat the noodles and veggies
  7. Serve in bowls with a sprinkle of sesame seeds

Chill any leftovers and store in the fridge. Reheat thoroughly in a microwave until piping hot

For more recipe tips visit The Cook and Him – Garlic Miso Noodles Recipe