From DN Recipes by David Nagy · Food & Beverage

Ramen Noodles with Miso Pesto

Published

Ramen Noodles with Miso Pesto
Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.


INGREDIENTS
  • 4 cups baby spinach
  • 2 cups cilantro leaves with tender stems
  • 1 Tbsp. white miso
  • 1 garlic clove
  • ½ cup grapeseed or sunflower oil
  • 1 tsp. toasted sesame oil
  • 1 tsp. fresh lemon juice
  • Kosher salt
  • 2 5-oz. packages fresh ramen noodles (you can find them fresh at Asian grocery stores and some Whole Foods—we like the Sun Noodle brand)
  • 1 Tbsp. unsalted butter, cut into small pieces
  • Toasted sesame seeds (for serving)

RECIPE PREPARATION
  • Bring a medium pot of water to a boil.
  • 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.
  • 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.
  • Divide noodles between bowls and top with sesame seeds.
  • Do Ahead: Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.