Japanese Chili Miso Pasta Bites (Printable)
Crispy pasta bites with spicy miso-chili glaze, topped with green onions and sesame seeds for bold flavor.
# What You'll Need:
→ Pasta
01 - 7 oz short pasta (such as rigatoni, penne, or fusilli)
→ Spicy Miso Glaze
02 - 2 tablespoons white miso paste
03 - 1 tablespoon soy sauce
04 - 1 tablespoon chili crisp or chili oil
05 - 1 tablespoon honey or maple syrup
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon toasted sesame oil
08 - 1 clove garlic, finely grated
09 - 1 teaspoon fresh ginger, finely grated
→ Garnish
10 - 2 tablespoons chopped green onions
11 - 1 tablespoon toasted sesame seeds
12 - 1 teaspoon nori flakes (optional)
# Cooking Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Boil pasta in salted water until just al dente. Drain thoroughly and allow to cool slightly.
03 - In a large mixing bowl, whisk together white miso paste, soy sauce, chili crisp or oil, honey or maple syrup, rice vinegar, sesame oil, grated garlic, and ginger until smooth and homogeneous.
04 - Add cooked pasta to the glaze and toss until every piece is evenly coated.
05 - Spread the coated pasta evenly on the prepared baking sheet. Bake for 20 to 25 minutes, stirring halfway through, until golden and crisp.
06 - Remove baked pasta from oven; while still warm, sprinkle with chopped green onions, toasted sesame seeds, and nori flakes if desired. Serve immediately as a snack or appetizer.
# Expert Tips:
01 -
- Bold umami flavor from miso and chili
- Fun and crispy snack or appetizer for parties
02 -
- Contains soy, wheat, and sesame—check labels and substitutions for dietary needs
- Use gluten-free pasta and tamari for gluten-free version
03 -
- Bake an extra 5 minutes for maximum crunch—watch for burning
- Add a pinch of shichimi togarashi for more heat