Szechuan Miso Noodles with Crispy Shallots

Szechuan miso noodles in pan

Noodles (and some spiralized broccoli stems, if you like!) are dressed up with a spicy miso sauce and a sprinkling of incredibly addictive fried shallots! The sauce is the perfect balance of rich, umami goodness, tangy sweetness, and heat from a Szechuan peppercorn and crushed red pepper flake infused oil. In other words, this dish is a total dinnertime dream.


  • 1/2 C vegetable oil
  • 2 shallots, thinly sliced
  • a pinch or two of salt
  • 1 heaping tsp Szechuan peppercorns
  • 2 tsp crushed red pepper flakes, plus more for garnish
  • a generous 1/4 C light miso
  • 2 TBS rice vinegar or white wine vinegar
  • 2 tsp sugar
  • 4 broccoli stems, trimmed and spiralized (optional)
  • 6 oz thin spaghetti


  1. Heat vegetable oil in a skillet over medium heat. Add the shallots and cook, stirring occasionally, until crispy. Watch them closely because they can burn quickly. As the shallots start to brown, remove them with a fork or a slotted spoon to a paper towel-lined plate (be sure to get all the small bits, too) and season with a couple pinches of salt.
  2. Turn the heat down to low, add the Szechuan peppercorns and cook for about 5 minutes, stirring occasionally. Add the crushed red pepper flakes and cook, stirring occasionally, for an additional 5 minutes. Place a strainer over a stainless steel or heat-proof bowl, pour the chili oil through the strainer into the bowl, and set aside. Discard the Szechuan peppercorns and chili flakes. Wipe out the skillet and set aside.
  3. Meanwhile, bring a pot of salted water to a boil and cook the pasta one minute less than the package instructs. In a small bowl, whisk together the miso, vinegar, sugar, and 3 TBS of the reserved chili oil.
  4. Add 1 TBS of the reserved chili oil to the skillet and heat over medium-high. Add the spiralized broccoli stems if using and cook for 1 minute. Using tongs, transfer the the cooked pasta from the boiling water to the skillet. Lower the heat to low, add the miso mixture, and stir/toss to coat. Remove from the heat.
  5. Serve the noodles garnished with the reserved crispy shallots and extra crushed red pepper flakes. Drizzle on some of the reserved chili oil for extra heat if you like!


*Using tongs to transfer the noodles from the boiling water to the skillet allows some of the starchy cooking water to come with them, which makes the sauce a little saucier. 

Keywords: spicy noodles, miso noodles, broccoli stems, broccoli stalks