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White Miso Udon Noodle Stir Fry with Chicken, Spinach, Mushrooms, and Carrots

As I've been getting into trying Japanese recipes and using Japanese ingredients, I've fallen in love with recipes using miso. Miso is a paste made from fermented soybeans and there are many different kinds of miso with varying degrees of saltiness and sweetness. White miso (also known as "shiro miso") is salty while being subtly sweet and is delicious in miso soup, made into a salad dressing, or in noodle dishes like this recipe. Its become one of my favorite kinds of miso to use besides red miso which is more on the savory side. If you already love miso soup especially miso udon, you'll love this savory noodle stir fry. If you haven't tried any dishes with miso and you're a fan of fermented foods like kimchi, I encourage you to try some or make my Delicious White Miso Udon Noodle Soup with Chicken and Vegetables or Fantastic Miso Bok Choy and Noodles Soup recipes. One of the best parts of using miso as a main flavor ingredient is that the dishes using it are so quick to make and don't really require many other seasonings because miso is so full of flavor!


-2 bundles Hakubaku Organic Dried Udon Noodles or another dried udon brand (makes 4 servings)

-2 chopped boneless skinless chicken breasts lightly seasoned with 1/4 tsp. salt and 1/8 tsp. black pepper

-1/2 cup sliced baby bella mushrooms or shiitake mushrooms

-1 cup spinach

-1/4 cup matchstick carrots (opt)

-1/2 cup chopped yellow onions

-3 tbs. margarine or butter

-2 tbs. minced garlic

-2 tbs. white miso paste

-2 tbs. milk

-1 tbs. sesame oil

-1 tbs. mirin


  1. Mix the garlic, mirin, and sesame oil together in a small bowl. In a separate bowl, mix the miso and milk together. Cook the udon noodles according to package directions. Drain and rinse the noodles with cold water.

  2. Melt butter or margarine in a pan on medium high heat. Add mushrooms and carrots to cook for 5 minutes. Add the chicken and cook until browned, about 5 minutes. Add the spinach and the mirin, garlic, and sesame oil mixture to the pan and cook stirring occasionally for 4 minutes.

  3. Add the noodles with the miso and milk mixture and stir until the sauce is thoroughly mixed in. Serve and enjoy!

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