A refreshing, flavorful pasta dish tossed with a creamy miso-sesame dressing, crunchy cucumbers, and chili for a spicy kick.
Ingredients
- 18 g kosher salt
- 1 Fresno pepper
- 4 Persian cucumbers
- 4 scallions (green onions)
- 3 limes
- 140 g mild miso
- 20 ml toasted sesame oil
- 16 g light brown sugar
- 1 garlic clove
- 80 ml grapeseed oil (or another neutral oil)
- 454 g spaghetti (or thin wheat noodles)
- 15 g toasted sesame seeds
Method
- Fill a large pot two-thirds full with water and bring to a boil. Salt the water generously.
- Meanwhile, prepare the chili: halve the Fresno pepper lengthwise, remove the seeds and white ribs, then finely chop the flesh. Wash your hands thoroughly after handling it.
- Halve the cucumbers lengthwise, then slice them into half-moons about 5 mm thick. Thinly slice the scallions.
- Juice two limes to yield about 60 ml. Cut the third lime into wedges and set aside for serving.
- In a large bowl, whisk together the miso paste, sesame oil, brown sugar, and lime juice until smooth.
- Grate the garlic clove over the bowl and whisk it in.
- While whisking constantly, pour in the grapeseed oil in a thin stream until the dressing is smooth and thick. Add water a tablespoon at a time until the sauce has the consistency of heavy cream (about 2 to 3 tablespoons).
- When the water is at a rolling boil, add the pasta and cook according to the package directions. Drain, rinse under cold water to stop the cooking, then drain thoroughly, shaking off excess water.
- Add the cooled noodles to the bowl of sauce and toss to coat well. Stir in the chopped chili, cucumbers, and scallions. Adjust the seasoning with salt if needed.
- Divide the noodles among plates or bowls. Sprinkle with toasted sesame seeds and serve with the lime wedges on the side.
Nutrition
Per serving
- Energy
- 763 kcal
- Protein
- 17.08 g
- Carbohydrate
- 100.36 g
- Fat
- 31.79 g
- Fibre
- 7.5 g
- Calcium
- 76.75 mg
- Iron
- 1.41 mg
- Magnesium
- 35.54 mg