Inspired by Bon Appetit's "Ramen Noodles with Miso Pesto" Recipe.
As private chefs, often times our most ingenious recipes come from the ingredients we find lingering in the corner of the fridge or at the bottom of the crisper. Even more often they utilize the blender. This recipe really takes advantage of extra miso and tahini along with lots of leftover herbs. There's almost nothing better than a delicious meal you can throw together with things you have lying around. Some might even call it magical! This recipe is simple, yet insanely flavorful and fulfilling, and comes together in about the amount of time it takes to boil water. —What We Eat Gals
inch ginger, peeled
large garlic clove, peeled
lightly packed cilantro leaves and soft stems
tahini, well stirred
toasted sesame seed oil
lemon, juice and zest
Salt and pepper to taste
5-ounce packages fresh ramen noodles (we use the Sun Noodle brand, found in the Whole Foods frozen isle)
In This Recipe
Bring a medium pot of salted water to a boil.
Meanwhile, pulse ginger, garlic, scallions, cilantro, miso, tahini, sesame oil, neutral oil, lemon juice and water in a food processor (or blender) until mixture is smooth. If the mixture seems too thick add more water a tablespoon at a time. Season with salt and pepper to taste and set aside.
Cook ramen noodles according to package directions. Drain and rinse with cold water to stop the cooking. Toss the noodles with the sauce and sprinkle with lemon zest. Enjoy!