Ramen Noodles with Miso Pesto

Ingredients for Ramen Noodles with Miso Pesto

• 4 cups baby spinach

• 2 cups coriander leaves with tender stems

• 1 tablespoon white miso

• 1 garlic clove

• 120ml grapeseed or sunflower oil

• 1 teaspoon toasted sesame oil

• 1 teaspoon fresh lemon juice

• Kosher salt

• 2 (140g) packages fresh ramen noodles

• 1 tablespoon unsalted butter, cut into small pieces

• Toasted sesame seeds (for serving)

How to make Ramen Noodles with Miso Pesto

Bring a medium pot of water to a boil.

Meanwhile, purée spinach, coriander, 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.

Pesto can be made 1 day ahead. Cover and chill. Colour might darken slightly.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.