Ramen Noodles With Miso Pesto
by Andy Baraghani
dinner
Yield: 2 servings
Ingredients
You have 1 of 11
produce
- ○4 cupsbaby spinach
- ○1garlic clove
- ○2 cupscilantro leaves with tender stems
- ○1 tsp.fresh lemon juice
dairy
- ○1 Tbsp.unsalted butter(cut into small pieces)
grain
- ○2 5-oz. packagesfresh ramen noodles
pantry staple
- ○1/2 cupgrapeseed or sunflower oil
- ✓1 tsp.toasted sesame oil
- ○toasted sesame seeds(for serving)
- ○1 Tbsp.white miso
- ○Kosher salt
Instructions
- 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.
- Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.
My notes
Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.