Begin by bringing a large pot of salted water to a rolling boil. Add noodles and cook according to package instructions until al dente, about 3-5 minutes. Drain and rinse under cold water.

In a mixing bowl, whisk together miso paste and chili oil until smooth, adjusting to your heat preference.

Heat a skillet over medium heat and add a splash of oil. Sauté chopped vegetables for about 3-4 minutes until tender but vibrant.

Lower the heat, add cooked noodles, and pour the miso chili sauce over. Toss to coat evenly and cook for an additional 1-2 minutes.

Plate the noodles and garnish with optional toppings. Serve immediately with savory broth on the side.