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
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Ingredients
- Miso peanut sauce
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1/3 cup
white miso
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1/3 cup
smooth peanut butter
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1/4 cup
rice wine vinegar
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1/2 cup
dark sesame oil
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1 tablespoon
sambal oelek
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1 1/2 tablespoons
minced ginger
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1 teaspoon
sugar
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1 splash
soy sauce
- For the noodles
-
1 pound
smoked tofu, cut into small cubes
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8
ramps, thinly sliced
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4 ounces
mizuna
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4 ounces
pea tendrils
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3
carrots, peeled into ribbons
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1
asian pear, cut into matchsticks
-
1 pound
spaghetti
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1/3 cup
toasted pine nuts
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1 tablespoon
dark sesame oil
Directions
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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.
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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.
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Toss together mizuna, pea tendrils, carrots, and pear with about 1/3 of the sauce. Set aside.
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Boil pasta as per package instructions, drain, and toss with remaining sauce and tofu mixture.
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Pile the salad mixture on top of the noodles, garnish with toasted pine nuts, and serve.
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