Red Miso Udon with Veggies

Recipe Information

Total Time: 

30 minutes



A simple noodle dish like this is perfect for a busy weeknight, when you want to get a meal on the table fast. Add some cooked chicken or shrimp and make a meal of it.


  • 1 pound udon noodles
  • 2 cups green beans, cut in 2 inch pieces
  • 1 small red bell pepper, sliced
  • 1 medium carrot, julienned
  • 4 scallions, sliced
  • 4 tablespoons rice vinegar
  • 2 tablespoons red miso
  • 1 tablespoon sesame oil
  • 1 tablespoon agave or honey
  • 1 teaspoon Sriracha sauce
  • 2 tablespoons fresh ginger, chopped
  • 2 tablespoons sesame seeds


  1. Put on a pot of water to boil the udon. Prep the vegetables. If desired, you can blanch the veggies by adding them to the boiling noodles a minute before draining, or you can leave them raw for crunch.
  2. In a medium bowl, stir the rice vinegar and miso together to make a smooth paste, then stir in the sesame oil, agave or honey, Sriracha and fresh ginger. Reserve.
  3. Cook the noodles according to package directions, proceeding with veggies as described. Drain well, rinse with warm water and drain.
  4. Transfer the noodles to a serving bowl, add veggies if not already added, and drizzle with dressing. Toss, and sprinkle with sesame seeds. Serve warm or at room temperature.

Nutritional Information

121 calories, 6 g. fat, 0 mg. cholesterol, 189 mg. sodium, 34 g. carbohydrate, 3 g. fiber, 7 g. protein