Ramen Noodles with Miso Pesto
Fresh ramen noodles tossed in a vibrant green pesto made with spinach, cilantro, and white miso. This Japanese-fusion dish combines the comfort of ramen with bright, herbaceous flavors.
4 servings
20 min
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Ingredients
- •4 cups baby spinach
- •2 cups cilantro leaves with tender stems
- •1 Tbsp white miso
- •1 clove garlic
- •½ cup grapeseed or sunflower oil
- •1 tsp toasted sesame oil
- •1 tsp fresh lemon juice
- •1 pinch Kosher salt
- •2 packages fresh ramen noodles
- •1 Tbsp unsalted butter
- •1 Tbsp toasted sesame seeds
Cooking Instructions
- 1.
Bring a medium pot of water to a boil.
8 min
- 2.
Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.
5 min
- 3.
Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.
5 min
- 4.
Divide noodles between bowls and top with sesame seeds.
2 min
- 5.
Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.
