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Epicurious
Bon Appétit

Ramen Noodles With Miso Pesto

By Andy Baraghani

4.3

(15)

Ramen noodles with miso pesto on a white plate.
Photo by Alex Lau

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.

Recipe information

  • Yield

    2 servings

Ingredients

4 cups baby spinach
2 cups cilantro leaves with tender stems
1 Tbsp. white miso
1 garlic clove
1/2 cup grapeseed or sunflower oil
1 tsp. toasted sesame oil
1 tsp. fresh lemon juice
Kosher salt
2 (5-oz.) packages fresh ramen noodles
1 Tbsp. unsalted butter, cut into small pieces
Toasted sesame seeds (for serving)

Preparation

  1. Step 1

    Bring a medium pot of water to a boil.

    Step 2

    Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.

    Step 3

    Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.

    Step 4

    Divide noodles between bowls and top with sesame seeds.

  2. Do Ahead

    Step 5

    Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.

TagsNoodlePasta & NoodlesRamen NoodleMisoSpinachLeafy GreensVegetableCilantroHerbs & SpicesQuickEasyWeeknight MealsMake AheadBlenderBon Appétit

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