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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
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