Miso Udon Stir-Fry with Greens & Beans

Prep: 10 minutes Cook: 30


By Isa Chandra Moskowitz
Everything you want out of life in one bowl. Or at least everything you want out of dinner: filling udon noodles, beans, and greens with flavorful, salty miso. I love azuki beans here; they have a sweet and nutty flavor that cuddles right up to the miso. They also have a tendency to fall apart just a bit, which is great for coating the noodles. However, if you can't find azukis, black beans taste really great, too. For this recipe, use whatever miso you have on hand, but note that you may have to add more to your liking because misos vary in saltiness.


  • 1 pound broccoli, stems sliced thinly, tops cut into florets
  • 3 tbsp vegetable broth
  • 6 cloves garlic, minced
  • 1 bunch swiss chard (about 1/2 pound), coarse stems removed, chopped roughly
  • 1 cup thinly sliced green onions, plus extra for garnish
  • 1/2 tsp salt (optional)
  • 16 ounce can azuki beans, drained and rinsed
  • 1/3 cup miso
  • 1/2 cup hot water
  • 4 tsp toasted sesame seeds
  • Sriracha hot sauce, to serve


Prepare a pot of salted water for cooking the noodles.

Preheat a large skillet over medium high heat. First, saute the broccoli in a dry non-stick pan with a pinch of salt for about 5 minutes. Cover the pan and flip once or twice. The broccoli should be browned in some spots. Add a splash of water at the end, then cover for another minute. The pan should be steaming. Remove the broccoli from the pan and set aside. (By the way, that is my favorite way to prepare broccoli in general if I am serving it on the side.)

At this point, the water should be boiling. Use a mug to remove 1/2 cup of water; you can use that to mix into your miso in a few steps. Then cook the noodles according to the package directions. Drain when ready.

Now, put everything together. Preheat the large pan again, over medium heat. Saute the garlic in the broth for about a minute, until fragrant. Add the chard, green onion, and salt, and saute for about 5 minutes, until wilted. Add the beans and let heat through.

In the meantime, in a mug or measuring cup, mix together the miso and warm pasta water until relatively smooth.

Add the drained noodles to the pan, along with the miso mixture and broccoli. Saute for about 2 minutes, using a pasta spoon, making sure everything is nice and coated. Taste for salt. To serve, top with sesame seeds and green onions and keep the Sriracha close at hand.