Bring a large pot of salted water to a rolling boil. Add noodles and cook according to package instructions, typically 5–7 minutes. Drain and rinse under cold water, then set aside.

In a small bowl, combine miso paste with chili oil and blend until smooth. Adjust chili oil based on heat preference.

In a skillet or wok, heat oil over medium heat. Add vegetables and sauté for 3–4 minutes until tender but crisp.

Add drained noodles to the skillet with veggies. Pour miso chili sauce over and gently toss to combine. Heat for 2–3 minutes.

Serve immediately in bowls, topped with sesame seeds or fresh herbs.