Name: Spicy Peanut & Miso Noodles (GF, DF)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Dinner
Ingredients: 2 tsp sesame oil; 1 tbsp white miso (gluten free); 2 tbsp peanut butter; Juice of 1 lime; 1 tbsp tamari; 1 red chilli, finely diced; 2 tsp honey; 160g noodles; 4 spring onions, cut into rounds; 1 small red onion; 100g mange tout; 130g baby sweetcorn; 1 small carrot; 1 tbsp neutral oil (sunflower/vegetable/rapeseed); To serve: salted peanuts, chilli flakes, coriander, spring onion, lime wedges

Spicy Peanut & Miso Noodles (GF, DF)

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For an easy, speedy and delicious dinner these spicy peanut and miso noodles are guaranteed to hit the spot. Plus this is a gluten free, dairy free and naturally vegan recipe so it’s one that can be enjoyed by your whole household.

A wonderful mix of salty, umani and comforting flavours mix with yummy gluten free noodles and crunchy veggies to create this delightful little dish. It can also be enjoyed both hot or cold, so is a good option for meal prep or nutritious packed lunches.

Which Noodles Do You Use?

I generally use the ZENB gluten free noodles for this dish, because they are lovely and fine with an al dente texture. Plus they are really nutritious and high in protein.

Otherwise, rice noodles work nicely too – I would go for ribbon rice noodles rather than vermicelli, as the latter are prone to breaking when you stir fry them. And no one wants a big mushy noodley mess for dinner!

Where Can I Get Gluten Free Miso?

Some miso pastes contain wheat, so please always check the ingredients label. There area number of gluten free varieties, I often use this white miso paste from Waitrose.

Can I Use This Dish For Meal Prep?

These spicy peanut and miso noodles are delicious both hot or cold, so they work really well for meal prep. You can make them the night before and then refrigerate for lunch/dinner the next day.

Tips For Success

Ensure you don’t overcook your noodles, else they will be more prone to breaking when mixed and twirled with the sauce and veggies.

gluten free spicy peanut and miso noodles

Spicy Peanut & Miso Noodles Recipe

This recipe will make enough for 2 people (or if you are cooking for one you can save half as meal prep for the next day). If you want to make more/fewer portions, simply double/halve the ingredients and follow the same method.

If you need any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.

If you enjoy this spicy peanut and miso noodles recipe, please do leave a review on the recipe card below. It makes a world of difference to me :). You might also like to check out my cookbook for lots more delicious gluten free dinner recipes.

Laura xxx

Serves 2

Spicy Peanut & Miso Noodles (GF, DF)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

These delicious noodles are a healthy and speedy dinner to enjoy, packed with goodness and both gluten and dairy free.

Ingredients

2 tsp sesame oil
1 tbsp white miso (gluten free)
2 tbsp peanut butter
Juice of 1 lime
1 tbsp tamari
1 red chilli, finely diced
2 tsp honey
160g noodles
4 spring onions, cut into rounds
1 small red onion
100g mange tout
130g baby sweetcorn
1 small carrot
1 tbsp neutral oil (sunflower/vegetable/rapeseed)
To serve: salted peanuts, chilli flakes, coriander, spring onion, lime wedges

Instructions

First make the noodle sauce by simply mixing together the sesame oil, white miso, peanut butter, honey, tamari, diced red chilli and the lime juice. Mix until smooth and add a little water to loosen it to a thin, runny consistency. Set aside.

Get your noodles on to cook, per the packet instructions.

Finely slice the red onion, use a vegetable peeler to turn the carrot into ribbons (by peeling of fine slices of carrot) and chop the baby corn into chunks. Add these to a hot wok or high-sided frying pan, along with the oil and the mange tout. Toss and stir fry for a couple of minutes, over a high heat, until the mange tout have turned bright green.

Your noodles should be cooked now, so drain and rinse them thoroughly with water to remove an excess starch.

Add most of the spring onions to the wok (save some of the greens for garnish) and stir fry for 30 seconds, before turning off the heat and adding the noodles, followed by the noodle sauce you made earlier. Swirl and toss to coat the noodles and veggies in that delicious sauce.

Once coated, split the noodles into two serving dishes. Top them with a generous sprinkling of chilli flakes (depending how spicy you want your food to be), crushed salted peanut, fresh coriander, the remaining spring onions and a wedge of lime. Enjoy!