Savory and comforting Miso Sesame Noodle bowl. Gluten-free, vegan, and whipped up in 25 minutes or less. Made with gluten-free noodles and tossed in a miso sauce, mushrooms, chickpeas, and topped with sesame seeds. This is a quick and easy meal that your whole family will love.

I made miso ramen soup last week and had half of a container of leftover miso paste. I wanted to make sure that I didn’t waste it so I decided to make this delicious noodle bowl with it.

This Miso Sesame Noodles recipe can be made gluten-free by substituting the soy sauce for gluten-free soy sauce or tamari and making sure the noodles you use are certified gluten-free. 


  • Have all your ingredients prepped. This recipe is super quick to make so having your ingredients out and ready will make the cooking process quick, easy, and simple for you. This also included boiling water and cooking your noodles.
  • In a small bowl combine all of the sauce ingredients together. If you are gluten-free make sure to use certified gluten-free soy sauce or tamari. 
  • Heat a large pot on medium heat. Once hot add your sesame oil and cook your mushrooms for 3-5 minutes or until they start releasing their juices. Add the chickpeas and cook for an additional 2 minutes stirring. 
  • Add your angel hair noodles to the pan. Your noodles might stick together in the boiling process. If that is the case, using your hands or a fork separate them. 
  • Pour your miso sauce with noodles, mushrooms, and chickpeas. Toss together and cook for an additional 2 minutes. Immediately take off the heat. Be very careful not to leave your pan on the heat. The sauce will burn. 
  • Divide your noodles into bowls and garnish with sesame seeds, green onion, and crushed red pepper. 

You will notice that the noodles will soak the sauce right up. I LOVE to add a lot of sauce to my noodles. So, if you are like me I would recommend only pouring half of the sauce with the noodles instead of all of it. Then save the additional sauce to drizzle on top of your noodle bowl right before you eat them.


I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry or refrigerator.

Soy Sauce – Tamari 

Chickpeas- Garbanzo Beans

White Mushrooms – Baby Bella Mushrooms

Sesame Oil- Neutral Oil

Vegetable Broth- Filtered Water 

Angel Hair Pasta – Linguine Rice Noodles or Ramen Noodles

Want to add Garnishes? 

Below are some of my favorite garnished to add to my noodle bowl.

Black Sesame Seeds

White Sesame Seeds

Chopped Green Onions

Crushed Red Peppers


These Miso Sesame Noodles are:



Quick & Easy

Packed with Flavor

Family Friendly

When you make these Miso Sesame Noodles I would love it if you would snap a photo of your food and share it with me on instagram I can’t wait to see how you like it! 

Miso Sesame Noodles

  • Servings: 3-4
  • Difficulty: easy
  • Print

Quick and easy Miso Sesame Noodles. Packed with bold flavors and made in 30 minutes or less.


  • 3 Tbsp soy sauce or tamari (gluten-free)
  • 1 Tbsp red miso paste
  • 1 tsp sriracha
  • 1 tsp garlic powder
  • 2-3 Tbsp vegetable stock, substitute for water

Miso Sesame Noodles

  • 1 tsp neutral oil or water
  • 1 package (8 ounces) white mushroom, chopped
  • 1 cup of chickpeas, drained and rinsed
  • 8 ounces of angel hair noodles, cooked according to the back of the package. I used gluten-free millet angel hair pasta.
  • 1/2 tsp toasted sesame oil, optional


  • Black or white sesame seeds
  • Crushed red pepper
  • green onion, chopped


  1. In a medium bowl combine all of the sauce ingredients together and whisk.
  2. Heat a large pan or wok over medium heat. Once hot, add the neutral oil and mushrooms. Saute for 3-5 minutes, or until the mushrooms let out their juices, stirring frequently.
  3. Add the chickpeas to the pan and cook for 2 minutes.
  4. Combine the cooked noodles and sauce and mix well. Cook for an additional 3 minutes, stirring.
  5. Take the pan off the heat, drizzle with sesame oil and divide it into bowls. Garnish with sesame seeds, crushed red peppers, and chopped green onions.
  6. Leftovers will last 2-3 days in the fridge. Garnish your noodles after you reheat them, not before.

Make it Your Own

  • You will notice that the noodles will soak up the sauce immediately. If you like your dish to be extra saucy, double the sauce.
  • Substitute or add any of the vegetables to this noodle bowl.
  • For a spicier noodle dish add an extra teaspoon of sriracha to the sauce.

5 comments on “Miso Sesame Noodles

  1. erinmcooper88

    Made this tonight for dinner and, WOW! This is such a quick and versatile dish. Flavors are simple yet they work so well together. Was fantastic with edamame noodles and the addition of fresh spinach. Definitely adding this to my rotation of favorite dishes. Thanks Marissa for the awesome recipe!

  2. The photo doesn’t match the ingredient list. The photo shows tofu and what looks like edamame. Please provide directions for that version. Thanks.

  3. Can you please tell me about the tofu you have in the picture?

    • I made this and used edamame instead of chickpeas. I also made a very quick tofu (cubed and coated in cornstarch and air fried.) Easy, delicious, and flavorful!

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