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Ramen Noodles with Miso Pesto
2 servings
Steps
- 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.
Originally published at bonappetit.com. Reproduced for personal collection.
