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Miso Roasted Mushroom Noodle Bowls! Vegetarian, gluten-free!

Miso Roasted Mushroom Noodle Bowls

Vegetarian, Gluten-Free
Course Lunch, Dinner, Appetizer
Cuisine Asian
Cook Time 20 minutes
Total Time 20 minutes
Servings 2
Calories 360kcal


  • 4 oz . rice noodles
  • 1 tsp garlic
  • 2 tsp sesame oil
  • 8 oz . mushrooms
  • 5 mini peppers
  • 1 Tbsp miso paste
  • 1/2 tsp rice vinegar
  • 1 tsp ginger
  • 3 Tbsp soy sauce
  • 1/2 Tbsp honey
  • 1/4 tsp crushed red pepper


  • Cook the rice noodles according to direciotns.
  • While the noodles are cooking, place the garlic and sesame oil in a pan over medium-high heat. Once the oil begins to lightly bubble, add the mushrooms and begin pan roasting.
  • Add the sliced mini peppers to the pan.
  • Mix together the miso, vinegar, ginger, soy sauce, honey, and crushed red pepper in a bowl. Add the mixture to the mushrooms and peppers.
  • While the vegetables are cooking in the sauce, drain and rinse the noodles.
  • Add the noodles to the vegetables and continue cooking until the mushrooms have slightly reduced and the noodles have soaked up all of the sauce.
  • Serve and enjoy!


Calories: 360kcal | Carbohydrates: 64g | Protein: 13g | Fat: 6g | Sugar: 12g