Miso-Garlic-Ginger Noodles with Toasted Sesame
Pick your noodle and choose your own adventure with the mix-ins.
Armed with some warm weather energy and The Tortured Poets Department in the background, I tossed together this impromptu lunch that fully hit the spot. I’ve been wanting to do something with these fun buckwheat-sweet potato noodles I got from Farm to People, which to my pleasant surprise are actually made with just buckwheat and sweet potatoes. So I headed to my crisper where plenty of wilting produce began glaring at me. The instruction for these noodles said to run under cold water after cooking, so I knew I wanted to dress them lightly and keep this lunch super fresh.
Here’s what I grabbed: For the dressing I whisked together some miso, ginger, fresh garlic, lime, tamari, and toasted sesame oil. Then I revived some past-its-prime daikon, watermelon radish, and carrot in an ice bath while I prepared everything else: I sliced some scallions, picked some cilantro, and toasted some sesame seeds.
The noodles only took 5 minutes to cook! I rinsed them in cold water and separated them with my hands and then let them dry a bit before tossing with the dressing and remaining ingredients. The dressing was just the right amount of punchy and the veg and cilantro gave it a beautiful brightness and balanced crunch.
You can definitely do this with other noodles, like rice noodles or soba and use whatever crunchy veg you’d like, but my recommendation would be don’t skip on the toasted sesame seeds. It really ties everything together.
For this I used King Soba’s Organic Buckwheat & Sweet Potato Noodles, which conveniently come bundled in individual serving sizes, so I made one serving for myself, which is just about 2 oz of noodles.
Cook your noodles according to package (again, rice noodles or soba noodles are a great option here)
Dressing (full disclosure, I did’t measure this one so these are estimates)
About 1 tbs miso paste (Miso Master is my preferred miso)
About a teaspoon of tamari
Juice of one lime (mine was pretty juicy)
About a teaspoon of grated ginger and 1 small clove of grated garlic (grate on a microplane)
A teaspoon or two of *toasted* sesame oil (you can use olive oil here if you don’t have toasted sesame oil)
Whisk everything together except for oil and then whisk in oil
Slice your veg, pick your herbs, and assemble
Whatever veg you’re using, thinly slice/julienne or peel ribbons with a vegetable peeler.
Toss noodles, veg, and dressing together
Top with scallions, cilantro, and toasted sesame seeds, or whatever accoutrements you desire.
