Chickpea Miso Chowmein

Dec 10, 2022 | Green Cuisine Recipe, Miso Recipes | 0 comments

When you think of miso and chow mien together, it might not be the most mouth-watering feeling, but trust me. This recipe is sure to change your noodle game! 

I added mushrooms to give a nice bite while incorporating more flavours. My vegetables were zucchini, bell peppers and a few bamboo shoots, but you can do any combo that makes you feel good. I like how the bamboo shoots add a slight juicy crunch. 

This creamy, dreamy soft noodle dish will woo you to make it every day for dinner. 

For the sauce, mix these together into a paste:

1/4 cup Tahini

3 Tbsp GC Chickpea Miso

2 Tbsp Soy sauce or equivalent

1/4 cup Water


2 cups chopped veggies of choice

1 cup sliced mushrooms

4 cloves of Garlic

4 Tbsp Sesame oil for sautéeing 

Salt as needed

Cook in water until soft:

2 servings of Chowmein noodles


  1. Boil water in a large pot for the noodles. Cook the noodles soft. Drain and keep aside.
  2. Heat the sesame oil in a cast iron skillet, wok, or any heavy bottom pan.
  3. Sauté garlic until golden and aromatic.
  4. Drop in the sliced mushroom and caramelize it together until cooked well.
  5. Add the chopped vegetables and cook until it gets light browning and smaller in size. If it sticks to the bottom, de-glaze by adding a splash of water and stirring well.
  6. Add the noodles to the pan and the prepared sauce on top.
  7. Turn off the heat.
  8. Gently toss around coating noodles evenly.
  9. Serve warm.
Prep all the ingredients.
Boil noodles in water.
Sauté garlic in oil.
Sauté mushrooms.
Sauté vegetables.
Prepare the sauce mix.
Cook the vegetables well until small.
Add the cooked noodles on top.
Add the sauce.
Mix well.
Coat the noodles thoroughly.
Serve warm.

The tahini adds that creaminess, and miso gives a subtle umami flavour. This makes the doodles slide into your soul effortlessly. Try this out and enjoy it blissfully!