Miso Peanut Noodles

4 servings


  • 1 tbsp KA–ME® 100% Pure Sesame Oil
  • 1 lb ground pork
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 2 tbsp KA–ME® Rice Vinegar
  • 2 tbsp KA–ME® Sriracha Sauce
  • 2 tbsp peanut butter
  • 1/4 cup miso paste
  • 1 package KA–ME® Japanese Curly Noodles
  • 5 shiitake mushrooms, sliced and sauteed
  • 2 bok choy, halved and blanched
  • 1 egg, soft boiled
  • bean sprouts, for garnish
  • sesame seeds, for garnish
  • scallions, for garnish
  • KA-ME® Hot Chili Oil, to serve


  1. In a heavy bottom pot heat oil on medium high heat, add pork and saute until fully cooked and golden brown, about 8 minutes. Remove into a bowl.
  2. In the same dutch oven, add onion, garlic and sweat until translucent, about 2 minutes.
  3. Deglaze the pot with rice vinegar, then add sriracha sauce, peanut butter, miso paste and 3 cups water.
  4. Using whisk mix until, everything is well incorporated and there no clumps. Bring to a boil. Remove from heat.
  5. In a separate pot, bring water to a boil. Then add noodles and cook until chewy. About 2 minutes. Strain and set aside.
  6. To assemble noodles, add broth to a serving bowl, then gently place cooked noodles in the broth. Top with sauteed pork, shiitake mushrooms, egg, bean sprouts. Sprinkle with sesame seeds, scallions, and drizzle chili oil. Serve immediately.
Recipe credit to Rachel Guarjar 

Included Products

Rice Vinegar
100% Pure Sesame Oil
Sriracha Sauce
Japanese Curly Noodles
Hot Chili Oil
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