Miso Pesto with Ramen Noodles
Bon Appetit Magazine, March 2018, p. 28
At first glance at the ingredient list, I wasn't sure whether this would be a good recipe. (Before making it, we even talked about halving the recipe in case it didn't turn out well.) I'm so glad we made the full recipe because this was so good -- a restaurant-worthy meal.
Ingredients: fresh ramen, baby spinach, cilantro, white miso, grapeseed or sunflower oil, sesame oil, lemon juice, garlic, unsalted butter, Kosher salt, toasted sesame seeds
- Since the garlic isn't cooked, used half a clove
- Used extra-virgin olive oil since we were out of grapeseed oil
- Couldn't find fresh ramen but found dry ramen that we boiled
- Served it with sauteed bok choy and gyoza (potstickers)
Loved the leftovers!!!