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Miso Butter Noodles with Shitakes and Baby Bok Choy

Miso butter makes this super fast and healthy noodle stir fry interesting and special.
Servings: 3


  • 8 oz Chinese egg noodles or spaghetti
  • 1- 2 cups shitake mushrooms sliced
  • 1 1/2 cups baby bok choy or broccoli or a combination of both, coarsely chopped
  • 1 handful haricort verts frenched (OPTIONAL)
  • 1 TBSP canola oil
  • 1 shallot thinly sliced
  • 2 cloves garlic minced
  • 3 TBSP miso paste I like Westbrae Naturals Mellow White Miso
  • 2 TBSP margarine or butter I like Earth Balance
  • 1 TBSP tamari or soy sauce
  • 2 scallions chopped on the bias (green parts only)


  • Combine miso, butter, and tamari in a small bowl and mask together with fork to combine.
  • Prepare noodles according to package directions.
  • Drain noodles, reserving 1/2 cup cooking liquid.
  • Add reserved cooking liquid to miso mixture and stir to combine.
  • Heat canola oil in large skillet on medium high heat.
  • Add shallots to pan and stir fry for 1-2 minutes.
  • Add shitakes and stir fry for another minute.
  • Add bok choy and haricort verts and cook for 2 more minutes.
  • Add miso mixture and noodles and toss to combine.
  • Garnish with scallions and serve immediately.