Miso Noodle & Veggie Stir Fry with Sunny side Up Egg

Where are our noodle fans at? We love noodles in any form, and this Miso Noodle & Veggie Stir Fry with Sunnyside Up Eggs is perfect for a weeknight dinner! This recipe comes together in a half hour and is sure to satisfy your dinner guests, or just yourself! 

Just pan fry some veggies, mix up a little sauce, throw in some cooked, chewy noodles and roasted cashews, and toss it together! Top with a perfectly cooked sunny side up egg, chili oil, fresh herbs, and sesame seeds and slurp it all down!

What You’ll Need for the Miso Sauce

This sauce is rich and delicious, nutty and salty, tangy and just a little sweet. It’ll taste pretty strong on its own, but remember, it’s going to be used to cover a whole bunch of noodles and veggies so you need that concentration of flavor. Here’s what’s in it:

• 4 tbsp light yellow miso – we typically use light yellow miso because that’s what we can find, but white or yellow miso would be fine. 
• 2 tbsp low sodium soy sauce – we like using low sodium soy sauce (Trader Joe’s for the win) because you can control the salt a bit better. Miso is salty so if you use regular soy sauce, definitely use less than 2 tbsp.
• 3 tbsp neutral oil – any neutral tasting, high smoke point oil would work.
• 2 tsp toasted sesame oil – be sure to use toasted sesame oil and not regular sesame oil. There’s a world of difference.
• 3 tbsp water – this helps thin out and slightly dilute the saltiness of the sauce.
• 1 tbsp lime juice – the acid really works with the other rich flavors.
• ½ tsp grated ginger – grating ginger is the best. You don’t even have to peel it. Just grate it on the fine side of a box grater or use a microplane.
• ½ tsp sugar – with all of that salt, you’ll need some sweetness for balance.

Ingredients for the Miso Noodle & Veggie Stir Fry

The best thing about this miso noodles and veggie stir fry is that it’s totally customizable! We’ve made it a couple of different ways, but besides the miso sauce, the key ingredients are:

• 1 to 1.5 pounds pre-cooked noodles, like udon, yakisoba, or other – we used Trader Joe’s Thai wheat noodles
• 4 eggs – fried sunny side up, our preferred method
• 1 cup roasted cashews – you can buy pre-roasted/toasted or toast them yourself in a medium hot pan for a few minutes, dry or with a tsp or two of oil.
• 1 red bell pepper, julienned 
• ½ yellow or sweet onion, sliced
• 12 oz broccoli florets, chopped into bite-sized pieces
• 1 tbsp oil + more for frying eggs
• Salt, for eggs
• ¼ tsp white pepper – white pepper may smell a little funky or dank (or like a “barnyard,” like Emily says), but it adds a delicious umami smokiness to this stir fry.
• Optional toppings – cilantro, chives, sesame seeds, chili oil

Optional veggie alternatives could include: Napa cabbage, shredded carrots, mushrooms, snap peas, bok choy, etc.

How to Make the Miso Noodle & Veggie Stir Fry

This recipe is pretty easy to put together, especially if you prepare all of the veggies and the sauce ahead of time.

Making the Sauce

Make your sauce by adding all of the ingredients into a bowl or small pitcher and whisking together until the miso paste has fully incorporated and the sugar has dissolved. Taste for seasoning. The dressing is concentrated, so it will mellow out once it’s mixed with the other stir fry ingredients. Once fully combined, set aside until ready to use.

Cooking the Veggies

Add oil to a large sauté pan. Once the oil is hot, add all of your veggies to the pan. Season them with white pepper. You can add a pinch of salt at this time too, but the sauce is salty so you may not need it. Cook the veggies for 7-10 minutes or until al dente. You want them to be slightly softened and not raw-tasting but still have a little bit of bite to them.

Adding the Noodles

Add the noodles to the pan, gently separating them. If you’re not using pre-cooked noodles, you’ll need to be sure to cook them al dente ahead of time. Toss in the cashews and pour the miso sauce over everything. Gently mix together to make sure everything is coated with the sauce and the noodles have fully warmed up, about 3-5 minutes. Reduce heat to low to keep warm while you fry the eggs. Alternatively, you can just remove the stir fry mixture from the heat while the eggs cook.

Sunny Side Up Eggs

In a separate pan over medium-low heat, add a little oil for frying the eggs. Crack your eggs into the pan. You may need to do this one at a time, depending on your pan size. Season each egg with a pinch of salt. Fry your eggs sunny side up, until the whites are cooked and set and the yolk is still runny, about 3 minutes.

Putting the Miso Noodle & Veggie Stir Fry Together

Plate the noodles and veggies in a bowl or bowl-plate (you know…a plate that’s kind of also a bowl) and top with a fried egg. Sprinkle with cilantro, chives, chili oil, and sesame seeds, if using.