miso peanut noodles with spring greens, asian pear, and pine nuts

May 12, 2011
0 Ratings
  • Serves 6
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

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. Toss together mizuna, pea tendrils, carrots, and pear with about 1/3 of the sauce. Set aside.
  4. Boil pasta as per package instructions, drain, and toss with remaining sauce and tofu mixture.
  5. Pile the salad mixture on top of the noodles, garnish with toasted pine nuts, and serve.

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