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Spring Miso Mahi-Mahi Noodles

Spring Miso Mahi-Mahi Noodles

Dinner comes together quickly in this flavor-packed noodle recipe with asparagus, miso and tender mahi-mahi.

I think one of the best parts is that all the ingredients used in Thai cooking ar pretty interchangeable. I don’t know if I’ve told you guys this but my day-to-day style of cooking usually involves a lot of winging it and using what I’ve already got on hand when I’m missing an ingredient. For that reason, dishes like this are my best friend.

This is one of those meals that you can do in just a few quick steps and alternate working on one part while waiting for another. Those are my favorite kinds because I get bored easily and I like to stay super busy in the kitchen. Plus, when you cook that way it makes the prep time fly by and you’ve got dinner on the table in no time.

I used gluten free brown rice noodles so this recipe is pretty allergy friendly. I also stuffed it full of spring veggies, but feel free to use different ones if these aren’t your favorites. Basically any kind can be subbed in here.

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Spring Miso Mahi-Mahi Noodles

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  • Author: Tori Cooper
  • Total Time: 45 minutes


Dinner comes together quickly in this flavor-packed noodle recipe with asparagus, miso and tender mahi-mahi.


Units Scale
  • 1 8 ounce package brown rice pad thai noodles *see note
  • 1 pound (boneless/skinless mahi-mahi, cut into pieces)
  • 1 tablespoon coconut oil
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
  • 3 cloves garlic (minced)
  • 1/4 cup soy sauce
  • 1 teaspoon Thai red curry paste
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon miso
  • 3 tablespoons coconut sugar (or dark brown sugar)
  • 2 medium zucchini (spiralized (or julienned))
  • 1 bunch bok choy (sliced)
  • 2 cups fresh sugar snap peas

Optional Toppings:

  • roasted cashews
  • cilantro leaves
  • green onion
  • lime wedges



  1. Combine the garlic, ginger, soy sauce, curry paste, lime juice, rice vinegar, miso, and coconut sugar (or brown sugar) in a large glass bowl and whisk together. Place the fish in the bowl and toss to coat. Allow the fish to sit in the marinade while you wash and chop the veggies and prep the rest of the dish, at least 15 minutes. Soak the noodles in boiling water for about 10 minutes, drain and set aside.

Pad Thai:

  1. Heat a large skillet over medium high heat and once hot, add the fish and sear for 3-4 minutes, brushing the fish with the marinade as it cooks. Flip pieces and cook until fully done. Remove from pan and pour into a separate dish, then cover and set aside for a moment.
  2. Add the sesame oil to pan along with the bok choy and snap peas. Cook for 3-4 minutes then add in the spiralized zucchini and cook for an additional 1-2 minutes. Pour in any of the remaining marinade and add the basil and cilantro. Gently stir over heat for another minute.
  3. Now add the noodles and cooked mahi-mahi and toss together until heated through, about 2 minutes. Scoop noodles into serving bowls and top with any of your desired toppings. I used roasted cashews, green onion, extra cilantro, and lime wedges.


I used Gluten Free Brown Rice Pad Thai Noodles but a similar noodle will do just as well. Just be sure to cook according to package directions before adding to the dish.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main



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