Homemade miso butter carrot button noodles coated in savory miso butter sauce with a touch of chili heat and scallions. Pure, chewy comfort in a bowl.
I finally got around to making the viral carrot button noodles at home, or as some people online call them, “orange blood cells.” The comparison is really spot on, and I like it! 🙂
The main reason this dish took over social media is that the base dough only uses two simple ingredients: boiled carrots and flour. That simplicity is a bit deceptive, though. I learned the hard way on my first attempt that the type of flour you use makes or breaks this entire recipe, and we are going to cover all of that in this post.
Texture-wise, these are much closer to Japanese shiratama dango or Filipino bilo-bilo than traditional Asian noodles. If you have ever made sweet rice dough desserts, the process is very familiar, except here we are sneaking in some carrots and turning that signature chewiness into a savory noodle dish.
Read on for the full guide to getting this dough right.
TABLE OF CONTENTS
Why You’ll Love This Recipe
- Chewy texture. The glutinous rice flour gives these noodles that incredibly satisfying, bouncy bite.
- Built to hold sauce. Pressing a little dip into the center of each button creates the perfect pocket for catching the sauce.
- Simple, budget-Friendly dough. It comes together using just boiled carrots, flour, and water with no special equipment or pasta machines needed.
- An easy way to eat veggies. Mashed carrots give the dough its bright, vibrant orange color and a mild sweetness that pairs naturally with savory sauces.
Ingredients for Miso Butter Carrot Button Noodles
Fresh carrots. Fresh carrots give these noodles their vibrant orange color, natural sweetness, and the moisture needed to bind the dough.
Glutinous rice flour (sticky rice flour). This is essential for getting that signature bouncy, chewy texture. You can read more about why this flour is so crucial, and what substitutions you can or cannot use, in the section below!
Unsalted butter. I used unsalted butter since the miso paste is already salty and I can control other ingredients like soy sauce.
Garlic. Adds a sharp, aromatic depth that balances the butter base.
White or yellow miso paste. This is my recommendation. I used brown miso since I had no white or yellow miso paste on hand, but brown miso is much stronger and can easily overpower the sauce if you add a little too much.
Light soy sauce. Adds umami! I used light soy sauce so the sauce doesn’t get too salty.
Rice vinegar or fresh lemon juice. Balances the rich, salty miso butter with a subtle touch of acidity that cuts through the heaviness and brightens the whole dish.
Salt. For boiling the carrots and the noodles.
Toasted sesame seeds, chopped scallions, chili flakes or chili oil. For garnish!
Choosing The Right Flour for Carrot Button Noodles
Most button noodle recipes trending online rely on potato starch, which gives a glossy, jelly-like snap. For this specific recipe, glutinous rice flour (sticky rice flour) is the absolute best choice for me. Glutinous rice flour creates a pillowy, soft, and distinctly chewy texture, similar to traditional sticky rice cakes.
Quick Flour Comparison
| Flour / Starch | Final Texture | Best Used For |
| Glutinous Rice Flour (Recommended) | Soft, pillowy, rich, and distinctly chewy | Thick butter-based sauces or rich gravies |
| Potato Starch | Firm, translucent, and super springy | Light soy, chili oil, or garlic dressing |
| Tapioca Starch | Extremely stretchy and rubbery | Blending in small amounts with other flours |
| All-Purpose Wheat Flour | Heavy, dense, and doughy (Avoid) | Traditional egg pasta or bread doughs |
What Went Wrong: My Failed First Attempt
When testing this recipe for the first time, I did not have glutinous rice flour on hand and tried making the dough using plain all-purpose wheat flour and cornstarch.
It was a complete disaster.
The dough was impossibly sticky, coating my hands, gluing itself to the counter, and making it nearly impossible to roll into neat little buttons. While they actually cooked fine in the boiling water, the final texture fell completely flat. Instead of the silky, soft, and bouncy chew you get from glutinous rice flour, they turned out dense, heavy, and doughy.
So stick with glutinous rice flour if you want a soft, chewy bite. Potato starch works as a substitute, but the noodles will turn out much firmer.
How to Make Miso Butter Carrot Button Noodles
Bring a medium pot of salted water to a boil. Add the sliced carrots and cook until fork-tender.
Drain thoroughly, transfer to a mixing bowl, and mash thoroughly with a fork or potato masher.
Add the glutinous rice flour to the mashed carrots and stir until a workable dough forms. Knead gently with your hands until smooth. If the mixture feels a bit too sticky to work with, add a little extra glutinous rice flour 1 tablespoon at a time until pliable.
Pinch off a marble-sized piece of dough and roll it into a smooth ball between your palms. Place the ball down (or hold it gently in your hand) and use your thumb or index finger to press straight down into the center, creating the indented “button” shape with rounded edges. Repeat with the remaining dough and set aside.
Make the miso-butter sauce. Melt the unsalted butter in a skillet or saucepan over medium-low heat. Add the minced garlic and sauté for a few seconds until fragrant. Whisk in the miso paste, light soy sauce, reserved noodle water, and a squeeze of fresh lemon juice (or rice vinegar). Bring to a gentle simmer for 1-2 minutes until slightly thickened, then remove from heat.
Bring a fresh pot of water to a gentle boil with a pinch of salt. Drop in the carrot buttons and stir once gently so they do not stick to the bottom. Cook for 2 to 3 minutes total. Once they float to the surface, let them cook for 1 additional minute so the centers cook through completely. Use a slotted spoon to transfer the cooked noodles directly out of the water, or pour them into a colander to drain well.
Transfer the drained noodles directly into the pan with the warm miso-butter sauce. Combine well over low heat for a minute or two until the noodles absorb the rich flavors and the sauce thickens.
Transfer to a serving plate or bowl, garnish with chopped scallions, toasted sesame seeds, or chili flakes or chili oil, and enjoy while warm!
Miso Butter Carrot Button Noodles
Equipment
- Medium pot
- potato masher or fork
- small saucepan
- colander
Ingredients
For the dough:
- 400g carrots peeled and sliced thinly
- 250g glutinous rice flour (sticky rice flour)
For the sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 tbsp white or yellow miso paste
- 1 tsp light soy sauce
- 1 tsp rice vinegar or fresh lemon juice
- 1/2 cup reserved noodle water
For garnish:
- chopped scallions
- toasted sesame seeds optional
- chili flakes or chili oil optional
Instructions
- Boil and mash the carrots. Bring a medium pot of salted water to a boil. Add the sliced carrots and cook until fork-tender. Drain thoroughly, transfer to a mixing bowl, and mash thoroughly with a fork or potato masher.
- Make the dough. Add the glutinous rice flour to the mashed carrots and stir until a workable dough forms. Knead gently with your hands until smooth. If the mixture feels a bit too sticky to work with, add a little extra glutinous rice flour 1 tablespoon at a time until pliable.
- Shape the button noodles. Pinch off a marble-sized piece of dough and roll it into a smooth ball between your palms. Place the ball down (or hold it gently in your hand) and use your thumb or index finger to press straight down into the center, creating the indented "button" shape with rounded edges. Repeat with the remaining dough.
- Make the miso-butter sauce. Melt the unsalted butter in a skillet or saucepan over medium-low heat. Add the minced garlic and sauté for a few seconds until fragrant. Whisk in the miso paste, light soy sauce, reserved noodle water, and a squeeze of fresh lemon juice (or rice vinegar). Bring to a gentle simmer for 1-2 minutes until slightly thickened, then remove from heat.
- Boil the button noodles. Bring a fresh pot of water to a gentle boil with a pinch of salt. Drop in the carrot buttons and stir once gently so they do not stick to the bottom. Cook for 2 to 3 minutes total. Once they float to the surface, let them cook for 1 additional minute so the centers cook through completely. Use a slotted spoon to transfer the cooked noodles directly out of the water, or pour them into a colander to drain well.
- Toss and serve. Transfer the drained noodles directly into the pan with the warm miso-butter sauce. Combine well over low heat for a minute or two until the noodles absorb the rich flavors and the sauce thickens. Transfer to a serving plate or bowl, garnish with chopped scallions, toasted sesame seeds, or chili flakes or chili oil, and enjoy while warm!
What to Serve with Miso Butter Carrot Button Noodles
Because glutinous rice noodles are soft, chewy, and coated in rich sauce, the best pairings bring a bit of crunch or acidity to keep the dish from feeling overly heavy. You do not need a massive spread, just a couple of quick additions that round out the bowl:
Jammy egg. An egg adds easy protein and completes the meal.
Chilled cucumber salad. Cold cucumbers dressed with rice vinegar cut through the richness of the butter and add a crisp texture contrast.
Blanched greens. Quick-steamed bok choy, gai lan, or baby spinach tossed right into the pan easily soaks up any leftover sauce.
Crispy chili oil. A spoonful of chili crisp or rayu adds gentle heat, roasted garlic aroma, and a lovely pop of color.
Additional Notes and Tips
- Prepare the sauce first. Always have your sauce ready in the pan before boiling the noodles. Glutinous rice noodles dry out, stick together, and lose their shape rapidly as they sit in a colander, so they need to go straight from the boiling water into the warm sauce.
- Work with warm carrots. Mash or puree your cooked carrots while they are still hot before mixing in the glutinous rice flour. Warm dough binds much smoother and stays far more pliable when shaping the buttons.
- Adjust moisture in small splashes. Glutinous rice flour absorbs liquid differently depending on the exact moisture content of your carrots. If your dough feels dry or cracks when pressed, add warm water a teaspoon at a time. If it feels too sticky, dust in a tiny bit extra flour.
- Keep dough covered. Cover your dough ball with a damp paper towel or cloth while shaping individual buttons to prevent the outer layer from drying out and cracking around the edges.
- Maintain a gentle boil. Keep the water at a steady, gentle simmer rather than a violent rolling boil. A heavy boil can knock the delicate button shapes around too aggressively and ruin their smooth edges before they set.
Storage and Reheating
These noodles are at their absolute best served fresh and warm, but you can definitely store leftovers or prep a batch ahead of time.
Refrigerating cooked noodles. Store leftovers in a sealed container for up to 2 days. They will turn firm and stiff in the fridge, but heat and a little moisture will make them soft and chewy again.
Freezing for later. Boil raw buttons for 1 to 2 minutes until they float, drain them, and toss with a drop of neutral oil so they do not stick together. Freeze them flat on a tray, then move to a freezer bag for up to 1 month.
Stovetop reheating. Heat a splash of water or a small knob of butter in a pan over medium-low heat. Add the chilled noodles, cover with a lid for a minute to steam through, then toss gently until warm and chewy again.
Microwave reheating. Add a teaspoon of water to the bowl, cover with a damp paper towel, and microwave in 30-second bursts, stirring gently until soft.
Products I Used For This Recipe
Here are the specific ingredients I used for this recipe. If you decide to order through these links, I earn a small commission at no extra cost to you. It helps support the blog and keeps the free recipes coming! Thank you so much for the support ❤️
More Asian Noodle Recipes to Try
Let’s connect!
Did you try this Miso Butter Carrot Button Noodles?
I’d love to hear how they turned out! Leave a comment below to let me know, and if you take a photo of your bowl, tag me on Instagram @barelysalted so I can share it.
Thank you so much for stopping by! ❤️
Warmly,
Jezelle
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