Creamy Miso Peanut Butter Noodles with a Spicy Chili Crisp. Loaded with seared tofu and spring vegetables, this fun take on rice noodles is popping with flavor!
The sweet + nutty miso with savory + spicy chili crisp is the ultimate flavor fusion. We’ve been loving this dish for a quick, weeknight meal that takes less than 30 minutes for healthy, deliciousness.
For more flavors like this epic combo, try these Rice Noodles with Spicy Peanut Sauce. Sauteed carrots, broccoli, bell pepper, onion, and rice noodles all tossed in a creamy, slightly spicy, peanut sauce. Add seared tofu, chopped peanuts, or any protein of choice for extra texture and oomph!
Ingredients
Tofu – For the best texture, use super firm tofu and make sure to pat it dry! I’ll include more tips for the best tofu down below.
Coconut Aminos – Think soy sauce but less salty, more sweet. I love using coconut aminos to enhance the flavors of a dish without overpowering anything!
Chili Crisp – This Fly By Jing Sichuan Chili Crisp is absolutely unreal. It’s a hot, spicy, savory sauce with a crisp texture, taking typical hot sauce to a whole new level. You can use code Hapa15 for 15% off your order!
Shiitake Mushrooms – Any mushroom variety will work, but shiitake is my favorite for its firm and “meaty” texture.
Rice Noodles – The light and airy texture of rice noodles are perfect for this dish. They are also great at soaking up the spicy chili crisp sauce.
Peanut Butter – Be sure to use creamy + natural peanut butter with no added oils or sweeteners for the best flavor and texture.
Mirin – This is a slightly sweet rice wine and is used to enhance the flavors in the sauce. If needed, substitute with honey for added sweetness.
White Miso Paste – Adds a sweet & nutty flavor to the dish; a perfect compliment to the savory, spicy chili crisp.
How to Make Miso Chili Crisp Noodles
- Heat a large cast-iron skillet to medium. Add your olive oil and tofu pieces. Let brown by leaving untouched for 4-5 minutes per side. Top with coconut aminos and chili crisp. Stir and let cook for an additional 3-4 minutes. Remove tofu from the pan and set aside.
- In the same pan, add an additional 2 tbsp olive oil. Once hot, add in the onion, garlic, and ginger. Stir frequently and cook until onion is translucent and softened, ~3-4 minutes.
- Add your sliced shiitake and continue to cook over medium heat for 8-10 minutes until cooked through. Add more olive oil to the pan as needed to prevent them from sticking to the pan.
- While mushrooms are cooking, prepare your sauce. In a small bowl whisk together the peanut butter, chili crisp, soy sauce, mirin, white miso paste and water. Set aside.
- Once mushrooms have finished cooking, add in your snap peas and cook until bright green and just tender (you want to make sure they still have some crunch!), about 1-2 minutes.
- Add cooked rice noodles and top with Miso PB Chili Crisp Sauce, sliced scallions, chopped cilantro, and cooked tofu. Stir to combine and cook for 1-2 minutes so the sauce can thicken.
- Serve immediately and top individual bowls with extra sliced scallions, cilantro, and chili crisp. Enjoy!
What is Chili Crisp?
The best way to describe chili crisp is a hot sauce with texture and 10x more flavor. I’m a big fan of chili crisp and especially with these miso rice noodles. It’s savory, spicy, and crunchy – activating all the taste buds and senses in every bite!
Traditionally, chili crisp is made with chiles, Sichuan peppercorns, spices, garlic, and onion fried in an oil base. Resulting in a flavor-packed oil perfect for drizzling with crunchy bits of extra flavor! So tasty and fun to cook with.
I love the brand Fly By Jing for having the perfect spicy, savory ratio. If a chili crisp is too spicy, it takes over the flavors of a dish but this blend is just right. Use code Hapa15 for 15% off your order!
How to Make Crispy Tofu
Give me crispy tofu or else I don’t want it. And once you learn how to make the best, crispy, flavorful tofu … you won’t settle for anything else either!
I always recommend buying extra firm tofu as you don’t need to press it. Trader Joe’s and Whole Foods should always have this! For this recipe, I like to use my hands to break off large chunks of the tofu.
If you can’t find extra firm tofu, I recommend pressing the tofu to remove as much moisture as possible. You can do this by wrapping the tofu block in a towel and setting a heavy object (pans, blender base, etc) on top then let it sit for 10-15 minutes.
You can roast, pan-sear, saute, air fry, or even grill tofu. Just be sure to use a higher heat, oil, and no lid/cover for the crisp texture.
More Healthy Tofu Recipes
Looking for more vegetarian/vegan, tofu-based recipes to make? Check out these blog favorites!
Tofu Green Curry Noodle Bowls – Tender rice noodles, sautéed broccoli, and crisp tofu are tossed in a creamy green curry sauce. These fresh and flavorful noodle bowls are vegan + gluten-free and take less than 30 minutes to make!
Curried Tofu Salad – A fun twist on traditional egg/chicken salad, the tofu is roasted in a marinade with turmeric, paprika, and curry powder for a real pop of flavor. Then once roasted, the tofu is mixed with fresh, chopped vegetables, creamy avocado, and a touch of vegan mayo. So tasty!
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Miso Chili Crisp Noodles 🙂
Ingredients
- 1 tbsp olive oil
- 16 oz super firm tofu patted dry and torn into 1” pieces
- 1 tbsp coconut aminos
- 1 tbsp chili crisp
- 2 tbsp olive oil
- ½ small yellow onion diced
- 4 cloves garlic minced
- 1 tbsp fresh ginger peeled & minced
- 5 oz shiitake sliced
- 1 cup snap peas sliced on the bias
- 12 oz rice noodles cooked according to package instructions
- ⅓ cup sliced scallions + extra for topping
- ⅓ cup chopped cilantro + extra for topping
Miso PB Chili Crisp Sauce:
- 3 tbsp creamy natural peanut butter
- 3 tbsp chili crisp I used Fly By Jing Sichuan Chili Crisp
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp white miso paste
- ¼ cup water
Instructions
- Heat a large cast-iron skillet to medium. Add your olive oil and tofu pieces. Let brown by leaving untouched for 4-5 minutes per side. Top with coconut aminos and chili crisp. Stir and let cook for an additional 3-4 minutes. Remove tofu from the pan and set aside.
- In the same pan, add an additional 2 tbsp olive oil. Once hot, add in the onion, garlic, and ginger. Stir frequently and cook until onion is translucent and softened, ~3-4 minutes.
- Add your sliced shiitake and continue to cook over medium heat for 8-10 minutes until cooked through. Add more olive oil to the pan as needed to prevent them from sticking to the pan.
- While mushrooms are cooking, prepare your sauce. In a small bowl whisk together the peanut butter, chili crisp, soy sauce, mirin, white miso paste and water. Set aside.
- Once mushrooms have finished cooking, add in your snap peas and cook until bright green and just tender (you want to make sure they still have some crunch!), about 1-2 minutes.
- Add cooked rice noodles and top with Miso PB Chili Crisp Sauce, sliced scallions, chopped cilantro, and cooked tofu. Stir to combine and cook for 1-2 minutes so the sauce can thicken.
- Serve immediately and top individual bowls with extra sliced scallions, cilantro, and chili crisp. Enjoy!
Notes
- I like buying the super firm tofu because you don’t need to press it. I buy from Trader Joe’s or my local Whole Foods has some as well! If you don’t have super firm tofu, you will need to press (wrap the tofu block in a towel and leave something heavy on it for ~10 minutes) to ensure it has max water extracted.
- I love Fly By Jing Sichuan Chili Crisp for the best flavor and heat – you can use code Hapa15 for 15% off your order!
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