If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I have a pretty standard noodle recipe that I've been using for years, which lends itself well to all kinds of vegetables and proteins. Last week I cooked for an impromptu dinner party and decided to make this with fresh spring greens and it was a hit. - Cacaolat
Miso peanut sauce
- 1/3 cup white miso
- 1/3 cup smooth peanut butter
- 1/4 cup rice wine vinegar
- 1/2 cup dark sesame oil
- 1 tablespoon sambal oelek
- 1 1/2 tablespoons minced ginger
- 1 teaspoon sugar
- 1 splash soy sauce
For the noodles
- 1 pound smoked tofu, cut into small cubes
- 8 ramps, thinly sliced
- 4 ounces mizuna
- 4 ounces pea tendrils
- 3 carrots, peeled into ribbons
- 1 asian pear, cut into matchsticks
- 1 pound spaghetti
- 1/3 cup toasted pine nuts
- 1 tablespoon dark sesame oil
- While water is boiling for pasta, whisk together all ingredients for the sauce except for oil. Pour the oil into the mixture in a slow stream and whisk until emulsified. Add soy sauce to taste. Set aside.
- Heat 1 T sesame oil in a skillet and sautee ramps and tofu until ramps are wilted and tofu is heated through. Salt to taste. Set aside.
- Toss together mizuna, pea tendrils, carrots, and pear with about 1/3 of the sauce. Set aside.
- Boil pasta as per package instructions, drain, and toss with remaining sauce and tofu mixture.
- Pile the salad mixture on top of the noodles, garnish with toasted pine nuts, and serve.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
Have a Brew-ti-ful Day
Shop our newest caffeinated collection.
Everything you need for coffee and tea.
Your Memorial Day menu made easy.
The final step to a genius dinner party.
A list of things we like.
Add flower power to your espresso.