Fun it up! Trader Joe’s white miso stir-fry
Finally got my hands of the white miso sauce and it did not disappoint! These noodles use that plus the fan favorite crunchy chili onion sauce on Trader Joe’s amazing Thai wheat noodles to create a simple but tasty dish. I used the Trader Joe’s stir fry veggie mix for this but feel free to add anything you like. Chicken/beef/shrimp/tofu/other veggie combo—can add anything to this dish!
Most of the ingredients are for the sauce and its the star of the show. But I must say these Thai noodles hold flavor really well and have a great texture! The vegetable stir fry mix has been my go to forever when I want to add veggies into my diet. Its 5$ for a great mix and enough for several servings. The garlic is from Trader Joe’s as well and has been a life saver. Its stored in the freezer and saves so much time (and you from having garlic hands) for prep. I had soy sauce, dark soy sauce, sesame oil, and rice vinegar on hand. All are easy to find except dark soy sauce, don’t worry if you don’t have it and replace it with regular. Really just adds a nice color to the dish
The first step is to make that sauce! Your mixing almost all your ingredients here, its the biggest step. Add them all into a bowl and mix that baby up! If your using the frozen garlic you’ll have floating cubes like me, this is fine and they’ll melt in once you stir fry. Your looking for a reddish brown color if you have dark soy sauce, if not the color may be slightly different
Next is the veggies! The amount of veggies you get in this contain is a ton, I like to stir fry them first and use about 1/3rd with the noodles and keep the rest for other meals. Using just a little olive oil/salt/pepper it flavors them while keeping it very neutral. Can eat them as is of use in any other meals over the next two days. There great for omelets in the morning, side dish with dinner, or added to a different stir fry.
Only tricky part for me was this, I tried to pan fry the noodles from the box and it was harder then expected. Trusted the box and almost got burned. Luckily they broke over time and with a little more soy sauce/white miso added, but it was a battle. In the future and what I recommend doing is the stove top cook first, so boil for around 30 seconds to break them apart/strain/and then pan fry. Small step that will have big results and make your life easier. Once your pan frying just keep everything moving around for about 3 minutes. The sauce should coat the noodles and veggies really well and smell delicious!
Your amazing noodles are ready! The sauce highlights both the white miso and crunchy chili onion, if your a fan or those you’ll love this! Super simple to make and really elevates an easy noodle dish. Skip the takeout and make this instead, a little healthier then most take out options as well. Enjoy!
White Miso Crunchy Chili Onion Noodles
Equipment
- 1 Bowl
- 1 Stovetop pan
- 1 Strainer
- 1 Pot
Ingredients
White Miso Crunchy Chili Onion Sauce
- 3 Tbsp White miso paste
- 2 Tbsp Sesame oil
- 2 Tbsp Crunchy chili onion sauce
- 2 Tbsp Soy sauce
- 3 Tbsp Dark soy sauce
- 2 Tbsp Rice vinegar
- 2 Tbsp crushed garlic **I used two frozen cubes
Noodles and add ins
- 2 Packs Thai wheat noodles
- 1 Pack Stir fry vegetables
- 2 Tbsp Olive oil **for stir-fry
- 1 Tbsp Salt **for stir-fry
- 1/2 Tbsp Pepper **for stir fry
Instructions
- Bring a pot of water to a boil
- Mix all the sauce ingredients together in your bowl. You can go a little heavy on any flavors you love and want extra of, or double the sauce if you like your noodles really coated. Set aside
- Take your pan and sauté the stir-fry vegetables . For this I just use a little olive oil, salt and pepper to keep them simple. Sauté till cooked thru, between 2-5 minuets
- Put the veggies in a bowl and set aside leaving the heat on under the pan
- Once the water is at a boil add your noodles. Cook for 30-60 seconds just so that they come apart.
- Strain the noodles and quickly add them to your pan
- Add in the sauce and the amount of veggies you want for your dish
- Stir-fry it up! Mix it all around for 2-3 minutes to get that char color and have the sauce really coat the noodles. Feel free to add a little more miso paste/soy sauce if they seem dry
- Turn off the heat, fill your bowl, and enjoy!