Miso Sesame Noodles

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

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Miso Sesame Noodles

Miso Sesame Noodles

5 from 5 votes
Total Time: 25 minutes
Course: Dinner
Cuisine: Japanese-Inspired
Keyword: Recipe, Vegan, Vegan Miso Noodles
Servings: 3



Miso Sesame Noodles

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



  • In a medium bowl combine all of the sauce ingredients together and whisk.
  • Heat a large pan or wok over medium heat. Once hot, add the oil and mushrooms. Saute for 3-5 minutes, or until the mushrooms let out their juices, stirring frequently.
  • Add the chickpeas to the pan and cook for 2 minutes.
  • Combine the cooked noodles and sauce and mix well. Cook for an additional 2 minutes, stirring.
  • Take the pan off the heat and divide it into bowls. Garnish with sesame seeds, crushed red peppers, and chopped green onions.
  • 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.

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