Easy Miso Corn Noodles

Miso corn noodles in brown bowl topped with spring onions and chili oil.

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These easy Miso Corn Noodles take less than 15 minutes to make and are so delicious.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: Asian, European, Japanese

Servings: people

Calories: 894kcal

Author: Emily Roz

Ingredients

1 white onion finely sliced
3 garlic cloves minced
200 g corn from a can (sweetcorn)
1 tablespoon miso
200 ml chicken stock or veggie stock
400 g fresh noodles or 200g uncooked noodles
2 spring onions finely sliced
2 teaspoon sesame seeds
2 teaspoon chilli oil

Instructions

Place a frying pan on medium heat and add in 1 tablespoon of vegetable oil. Once hot, add in the onions, garlic, corn, and miso. Leave to soften and caramelise slightly for 10 minutes.
Place the sweet softened onion mixture into a blender and add in 200ml chicken stock. Blend until smooth, and add back to the pan. Taste and season with salt and pepper.
Meanwhile, prepare your noodles. Once they're ready, drain and add them to your miso corn sauce. Stir to combine.
Divide the noodles between two bowls and top with spring onions, sesame seeds, and chilli oil.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll further up the blog to fine them!

Storage: once cooled, place in airtight containers and into the fridge for up to 3 days.

Freezing: you can totally freeze these miso corn noodles but it may change the texture of the noodles and the sauce. Once cooled, place in airtight containers (don't forget to label with contents and date) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.

Reheating: lid ajar, place the noodles into the microwave and heat until piping hot.

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