American

Miso-Ginger Noodles With Tuna & Spicy Sesame Crumbs

by:
April 30, 2020
13 Ratings
Photo by Anna Billingskog
Author Notes

These saucy, umami-rich noodles strewn with tuna and topped with spicy bread crumbs are a perfect example of a low-effort, high-reward dinner. The bright miso-ginger dressing comes together quickly and easily—mostly an exercise of gathering a few bottles on the counter—and is ready in the time it takes to cook the noodles. And from there, all that’s required is tossing the warm noodles with the dressing, a handful of greens, and tuna—then topping with a zippy mix of toasted panko, sesame seeds, and chile flakes. The whole thing comes together in under 20 minutes, yet tastes like it took triple the time and effort to pull off.

A few notes and tips: The earthy flavor and chewy texture of soba and udon are great in this dish, but virtually any type of noodle works well, including spaghetti. For a vegetarian version, simply omit the tuna, or feel free to add sautéed mushrooms for a little extra bulk. Substitute any leafy greens or herbs for the spinach, or add other types of vegetables, such as thinly sliced fresh radish or cucumber. Even the crumb topping is adaptable: it can be made with just panko or just sesame seeds, or if you happen to have a bottle of furikake or gomashio in your pantry, you can use it in lieu of the crumbs. The miso-ginger dressing has so many uses beyond this dish (leafy salads, grain bowls, roasted vegetables, you name it) so consider doubling the recipe and using it to enliven your lunches and dinners throughout the week. —EmilyC

  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4
Ingredients
  • Noodles, Tuna & Spicy Sesame Crumbs
  • 8 ounces to 10 ounces dried noodles, such as soba, udon, ramen, or spaghetti
  • 2 cups to 3 cups tender greens, such as baby spinach or arugula
  • 1 can oil- or water-packed tuna (5 or 6 ounces), drained
  • 1 tablespoon vegetable or sesame oil (light, not toasted, since it’ll be heated)
  • 1/3 cup panko bread crumbs
  • 2 tablespoons sesame seeds (white and/or black)
  • 1 pinch red pepper flakes, plus more to taste
  • 1 pinch kosher salt, plus more to taste
  • Miso-Ginger Dressing
  • 2 tablespoons miso (I use white, but any variety will work)
  • 3 tablespoons warm water
  • 1 2-inch piece of ginger, finely grated (about 1 tablespoon)
  • 2 tablespoons rice vinegar or lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil (light or toasted)
  • 1 tablespoon soy sauce
In This Recipe
Directions
  1. Bring a large pot of water to a boil. Salt the water if using pasta. If using soba or another noodle, check the packaging to determine if you should salt the water.
  2. Meanwhile, make the dressing: In a bowl, combine miso and warm water, whisking until the miso is smooth and mostly dissolved. Add remaining ingredients, whisking until well integrated. Adjust seasoning and acidity to taste.
  3. Cook the noodles according to the package directions. Drain the noodles and immediately return them to the pot (don’t rinse). Add about 3/4 of the dressing, tossing until the noodles are evenly coated. Add the spinach, tossing a few more times to wilt, then the tuna. Add the remaining dressing, if desired. Taste again for seasoning and balance; add a little salt or a splash of soy sauce or sesame oil (toasted or regular) to brighten the flavors, if needed.
  4. In a small skillet over medium heat, warm the vegetable or sesame oil (see ingredient note above). Add the panko, sesame seeds, and red chile flakes (as much or as little as you like!), stirring constantly until the panko is golden brown, about 3 minutes. Season with a pinch or two of sea salt.
  5. To serve, divide the noodles amongst plates, and top with the spicy sesame crumbs.

See what other Food52ers are saying.

  • French75
    French75
  • EmilyC
    EmilyC
  • NXL
    NXL
  • Sklein1108
    Sklein1108
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

    21 Reviews

    NXL December 15, 2020
    Oh my! This is so good! I used soba noodles, mackerel and arugula. Had two servings. 😊
     
    Author Comment
    EmilyC December 15, 2020
    Wonderful! So glad you tried and liked it, NXL! Thanks for your note.
     
    Sklein1108 November 21, 2020
    This recipe is fantastic! We made it last night and it has now become my family’s favorite noodle recipe! We used whole wheat spaghetti, delicious.
     
    rstewart75 July 20, 2020
    Made this last night and had it warm and then ate it cold for lunch today - SOOO GOOD! This recipe is a keeper and it all comes together so quickly.
     
    Author Comment
    EmilyC July 20, 2020
    Wonderful -- so glad you liked it! (Aren't leftovers the best?!)
     
    dee G. July 17, 2020
    Absolutely delicious!
     
    Author Comment
    EmilyC July 17, 2020
    So happy to hear -- thanks dee!
     
    French75 May 27, 2020
    ugh, not only do you get to read my review once, you get to read it 4 times \:
     
    French75 May 27, 2020
    Made exactly per recipe and the sauce was fabulous! Maybe next time we will try thin ribbons of spinach or crunchy vegetables like green onions, snap peas and maybe grated carrots. Chicken would be good as well. This recipe was great as is we just have a thing about wilted spinach.
     
    French75 May 27, 2020
    Made exactly per recipe and the sauce was fabulous! Maybe next time we will try thin ribbons of spinach or crunchy vegetables like green onions, snap peas and maybe grated carrots. Chicken would be good as well. This recipe was great as is we just have a thing about wilted spinach.
     
    French75 May 27, 2020

    Made exactly per recipe and the sauce was fabulous! Maybe next time we will try thin ribbons of spinach or crunchy vegetables like green onions, snap peas and maybe grated carrots. Chicken would be good as well. This recipe was great as is we just have a thing about wilted spinach.
     
    French75 May 27, 2020
    Made exactly per recipe and the sauce was fabulous! Maybe next time we will try thin ribbons of spinach or crunchy vegetables like green onions, snap peas and maybe grated carrots. Chicken would be good as well. This recipe was great as is we just have a thing about wilted spinach.
     
    Stephanie R. May 14, 2020
    Thank you for this! It’s amazing. I used some smoked fish I had in the fridge instead of tuna. Super yummy.
     
    Author Comment
    EmilyC May 14, 2020
    Wonderful, so glad you liked it! Thanks for your note, Stephanie.
     
    A S. May 9, 2020
    Just made this. Had to sub smashed dice crackers for panko. Also use dried cayenne from last years garden. Poached salmon instead of tuna. It’s a keeper!
     
    A S. May 9, 2020
    That should be rice crackers 😀
     
    Author Comment
    EmilyC May 10, 2020
    You win the prize for best substitutions! (Love that rice cracker idea!) Thanks so much for trying this, A S.!
     
    T May 6, 2020
    Oh my goodness! I happened to have all the ingredients on hand. (I love that when that happens!!) This was amazing! The miso I used was Genmai Miso from Eden. The tuna ended up tasting very mild. I didn't have to change a thing about the recipe. I am anticipating my cravings for this in the very near future!
     
    Author Comment
    EmilyC May 6, 2020
    Yay, so glad you liked this, T! Thanks for trying it and letting me know.
     
    countp May 3, 2020
    I came across this recipe late last night on the Flipboard app on my iPhone. The picture looked so appetising that I decided to make this today. I thought this was so delicious (and really easy to make) that I took the effort to register to this website here just to write this review. Really stunning! I have travelled (mainly for work) many times in Asia, and can tell you that this is right up there with what I used to eat there. Absolute umami indeed! This is going straight to my list of "let's make this again soon". Thanks so much for sharing this EmilyC.
     
    Author Comment
    EmilyC May 3, 2020
    What a lovely note to receive, countp! So happy you liked this dish, especially given your travels! Thanks so much for trying it and taking the time to circle back -- really appreciate it.