Miso-Glazed Eggplant and Shiitake Stir Fry with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Umami-rich stir fry featuring silky eggplant and earthy shiitakes in a savory miso glaze, served over rice noodles. This japanese-inspired filipino ready in about 40 minutes pairs medium, cut into 1-inch cubes eggplant, rice noodles, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (10 ratings) Prep: 25 min Cook: 15 min Serves 2 Japanese cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook rice noodles according to package instructions in boiling water, then rinse under cold water and set aside.
  2. Step 2: Whisk miso paste, rice vinegar, sesame oil, soy sauce, and sugar in a small bowl until smooth. Set aside.
  3. Step 3: Heat 1 tbsp oil in a large skillet over medium-high heat. Add eggplant cubes and stir-fry for 5 minutes until golden and slightly softened.
  4. Step 4: Add mushrooms, garlic, and ginger; stir-fry for 3 more minutes until mushrooms release moisture. Pour miso glaze over mixture and cook for 2 minutes until sauce thickens and coats vegetables.
  5. Step 5: Add cooked noodles to skillet and toss until evenly coated. Top with scallions and serve hot.

Frequently asked questions

How long does Miso-Glazed Eggplant and Shiitake Stir Fry with Rice Noodles take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Eggplant and Shiitake Stir Fry with Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant and Shiitake Stir Fry with Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Eggplant and Shiitake Stir Fry with Rice Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Miso-Glazed Eggplant and Shiitake Stir Fry with Rice Noodles?

Japanese filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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