The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Miso mushroom noodles
Deeply savoury, gloriously slurpy noodles – welcome to your culinary happy place. Stir-fried chestnut mushrooms, onion, green pepper, pak choi and mangetout provide the veggie filling power, while porcini, chilli, garlic, tamari and miso dial up the umami flavour. Toss with rice noodles, finish with coriander and unleash those chopsticks!
SWK: Source of fibre
Plants 6
SWK: Source of protein
Serving size
Ingredients
- 1 pak choi
- 1 handful of fresh coriander
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 5g dried porcini mushrooms
- 1 onion
- 240g chestnut mushrooms
- 1 chilli
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pepper
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 360
Protein: 13g
Carbs: 71g
Fat: 3.6g
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 5g dried porcini mushrooms
- 2 onion
- 1 pepper
- 480g chestnut mushrooms
- 2 x chilli
- 2 pak choi
- 1 handful of fresh coriander
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 348
Protein: 12g
Carbs: 68g
Fat: 3.4g
Miso mushroom noodles
Deeply savoury, gloriously slurpy noodles – welcome to your culinary happy place. Stir-fried chestnut mushrooms, onion, green pepper, pak choi and mangetout provide the veggie filling power, while porcini, chilli, garlic, tamari and miso dial up the umami flavour. Toss with rice noodles, finish with coriander and unleash those chopsticks!
Cook time:
25 mins
Cuisine:
Japanese
Food group:
Vegan
Allergens: Celery, Soya
Cooking Instructions
Before you start
- 1 medium saucepan
- 1 large non stick frying pan
Get prepping
- Dissolve half the stock cube in 150ml boiled water (use all the stock and 250ml water for 4 portions), add the dried porcini and leave to soak.
- Peel and thinly slice the onions, then deseed and thinly slice the pepper. Thinly slice the mushrooms.
- Finely dice the chillies (deseed for less heat), then scoop the porcini from the stock and finely chop.
Simmer & stir
- Cook the noodles in boiling water for 3-4 mins, then drain and rinse.
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, pepper, mushrooms, chillies (to taste) and porcini for 5 mins.
Boost the flavour!
- Trim and thinly slice the pak choi, then finely chop half the coriander.
- Stir the pak choi and both pastes into the frying pan and cook for 2 mins.
- Add the stock, noodles and tamari and cook for 1 min.
Dish up
- To serve, stir the chopped coriander into the noodles, then scatter the remaining leaves on top.