Photo by Alex Lau
Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.
Recipe information
Yield
2 servings
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)
Need to make a substitution?
Preparation
Step 1
Bring a medium pot of water to a boil.
Step 2
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.
Step 3
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.
Step 4
Divide noodles between bowls and top with sesame seeds.
Step 5
Do Ahead: Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.