These Spring Miso Butter Glass Noodles are what I make when I want a comforting dinner that’s easy to make but still super healthy. This dish comes together in under 30 minutes in just one pan, and it’s packed with both protein and fiber. The asparagus and scallions also add a nice spring twist to this recipe.
I love shrimp! For more tasty shrimp recipes try my chili crisp shrimp noodles, chipotle maple shrimp tacos or my lemon butter orzo.
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Why you'll love this miso butter noodle stir fry with shrimp
Simple + approachable. It comes together in one pan with a quick sauce and minimal prep, making it perfect for busy weeknights.
Savory + balanced flavor. Miso, soy sauce, and honey create a rich, umami-packed sauce that’s slightly sweet and deeply satisfying.
High in protein + fiber. Shrimp, edamame and veggies make this meal both fiber and protein rich.
Ingredients
- Butter — used to cook the shrimp and create a rich base for the sauce.
- Shrimp — adds lean protein and cooks quickly for an easy dinner.
- Salt + pepper — enhances the flavor of the shrimp.
- Scallions — bring a mild onion flavor and fresh bite.
- Asparagus — adds texture and a slightly sweet, earthy flavor. Edamame — boosts protein and adds a pop of texture.
- Cilantro — gives the dish a bright, herb-forward finish.
- Garlic — adds depth and savory flavor to the sauce.
- Rice vinegar — brings acidity to balance the richness.
- Soy sauce or tamari — adds umami and saltiness.
- Miso — creates a deep, savory flavor base.
- Honey — balances the sauce with subtle sweetness.
- Broth or water — helps loosen the sauce and bring everything together.
- Glass noodles — absorb the sauce and create the base of the dish.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Shrimp: Tofu would be a good vegetarian sub.
- Asparagus: Use broccoli, snap peas, or bok choy.
- Cilantro: Thai basil would be a great sub.
- Honey: Maple syrup works as a sub.
- Soy sauce: Tamari or coconut aminos can be used instead.
- Butter: Sesame oil would be a good substitute.
- Glass noodles: Any noodles work as a sub here.
Step-by-Step Instructions
Step 1
Mix together sauce
Step 2
Cook shrimp.
Step 3
Cook veggies.
Step 4
Combine sauce, veggies, noodles and shrimp.
Step 5
Divide out and serve with your favorite toppings.
See the recipe card for full information on instructions
Storage instructions
You can store the extra noodles in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
Use a large skillet. This helps everything cook evenly and prevents overcrowding.
Don’t overcook the shrimp. Remove them as soon as they turn pink to keep them tender.
Use broth if possible. It adds more depth of flavor than water.
Recipe FAQS
Yes, just use tamari instead of soy sauce.
Glass noodles are made from mung beans or sweet potatoes and are a great gluten and grain free noodle option.
Yes as long as you use tamari instead of soy sauce it is gluten free.
Yes. You can replace the shrimp with tofu.
Other easy + healthy dinners to try
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Spring Miso Butter Glass Noodles
Equipment
- 1 skillet
Ingredients
Filling
- 2 tablespoons butter - divided
- ~24 small/medium shrimp
- tiny pinch salt + pepper
- 1 bunch scallions - finely sliced reserve a few tablespoons for topping
- 1 bunch asparagus - tops cut off and then finely sliced remove the tough bottom first
- 1 cup frozen & shelled edamame
- ½ cup finely chopped cilantro
Sauce
- 2 cloves garlic - minced
- 1 ½ tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari
- 2 tablespoons miso
- 1 ½ tablespoons honey
- 3 tablespoons broth or water broth will make it much more flavorful, any type of broth works
- ~7 oz cooked glass noodles
Optional toppings
- chili crisp
- sesame seeds
- squeeze of lime juice
Instructions
- Add all sauce ingredient to a bowl and mix together until smooth.
- Pat shrimp dry and toss them in a bowl with a tiny pinch of salt and pepper.
- Add 1 tablespoon butter to a skillet over medium high heat. Add shrimp for 90 seconds - 2 minutes per side, until no longer pink. Remove the shrimp from the pan.
- Add scallions, asparagus and edamame to the pan. Toss to combine and cook for 8-10 minutes, tossing occasionally, until everything is cooked through.
- Turn heat to low and add in sauce, cilantro noodles and remaining butter. Toss together and let the flavors seep together for 1-2 minutes. Turn off heat, add your favorite toppings and serve.
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