Quick and flavorful noodles tossed in a creamy white miso and peanut sauce, spiked with cilantro and scallions. An umami-packed vegetarian dish, ready in 30 minutes.
Ingredients
- 300 g dried ramen noodles or long pasta (spaghetti, fettuccine)
- 1 tsp Diamond Crystal kosher salt (or Morton salt)
- as needed extra salt
- 50 ml vegetable oil
- 1 bunch scallions (green onions)
- 1 bunch extra scallions
- 16 g fresh cilantro leaves with tender stems
- 112.5 g roasted salted peanuts
- 60 ml unseasoned rice vinegar
- 30 ml white miso
- 15 ml sugar
- 1 tbsp chili oil
Method
- Bring a large pot of salted water to a boil.
- Cook the pasta (ramen or long pasta) al dente according to the package directions, stirring occasionally.
- Drain the pasta in a colander, rinse under cold water, then drain well.
- Transfer the pasta to a medium bowl, add 1 teaspoon of vegetable oil, and toss to coat. Set aside.
- Prepare the miso-peanut paste according to the sub-recipe steps.
- Add the paste to the reserved pasta and toss gently to coat well. If the sauce is too thick, add a little water to thin it.
- Taste and adjust the seasoning with salt if needed.
- Serve the noodles in bowls. Garnish with sliced scallions and a drizzle of chili oil, if desired.
Nutrition
Per serving
- Energy
- 614.9 kcal
- Protein
- 15.34 g
- Carbohydrate
- 66.24 g
- Fat
- 32.29 g
- Fibre
- 5.33 g
- Calcium
- 57.05 mg
- Iron
- 1.75 mg
- Magnesium
- 79.1 mg