Miso Butter Noodles with Tomatoes & Spring Onions

This ridiculously lovely noodle dish takes just minutes to put together and is by far my favourite emergency dinner (I almost always have cherry tomatoes on the side and miso and spring onions in the fridge). Having tried this dish variously with every type of noodle, I can confirm the best are bouncy, thick udon noodles. You can veganise this recipe by using vegan butter. Recipe adapted from The Green Cookbook by Rukmini Iyer, published by Square Peg (£21.99). Photography by David Loftus ©

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Ingredients

pine nuts 60 g (toasted)
garlic cloves 4 (grated)
ginger 15 g (grated)
cherry tomatoes 500 g (halved)
spring onions 8 (sliced)
salted butter 60 g
miso paste 60 g
cider vinegar 1 tbsp
udon noodles 400 g

Method

Preheat a small frying pan over a low medium heat, add the pine nuts and toast them for 3-5 minutes until they start to colour and you can smell the nutty scent. Be careful as they can burn quite quickly. Shake the pan frequently. Once they’re toasted, remove from the pan.
Peel and grate the garlic. Peel and finely grate the ginger. Cut the cherry tomatoes in half. Thickly slice the spring onions.
Preheat the butter in a large frying over over a medium high heat. Once the butter is foaming, add the garlic and ginger, stir fry for 30 seconds.
Add the tomatoes and spring onions, stir fry for another 5 minutes. Add the miso and cider vinegar and stir gently to incorporate (you can use rice wine vinegar instead if you prefer).
Stir the noodles through the miso tomato butter, stir fry for 2 minutes to soften the noodles, season to taste with salt (keep in mind that miso adds saltiness).
Plate up the noodles and scatter with the toasted pine nuts. Enjoy!

Miso Butter Noodles with Tomatoes & Spring Onions

Add to your supermarket basket....

Ingredients

Method

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