chick-n ramen rice’noodles
217 / 75 kcal
yours and ours
miso pesto rice'noodles
you will need
- 1 cup of itsu rice 'noodles
- 2 large handful of baby spinach leaves
- bunch of coriander (30g)
- leaves of two sprigs of mint
- 4tbsp neutral oil
- 2 sachets miso 'easy
- 2 sweet soy seaweed thins
- 1 small garlic clove
- 1/2 tsp sesame oil
- 1-2tsp fresh lemon juice
- salt & pepper to taste
- garnish:
- toasted sesame seeds
- chilli crisp
let's get cooking
step 1
using a pair of scissors, cut the seaweed thins into small pieces. add to a blender.
step 2
add the spinach, coriander, mint, garlic, sesame oil, miso 'easy & lemon juice to the blender. pour in the oil and blend until smooth. season to taste with lemon juice, salt & pepper. the pesto should be a little on the salty side.
step 3
remove the paste sachet from the noodle 'pot and pour over boiling water. cook for 2 mins. reserve some of the noodle cooking water for later. drain the noodles and add to a large bowl [top tip: you can add the spare noodle pot sachets to marinade for an umami kick].
step 4
stir a couple of tbsp of pesto through the noodles. add in the reserved noodle-cooking water a couple of tbsp at a time until you reach a smooth consistency. garnish with a drizzle of chili crisp and sesame seeds. you can serve with a fried egg or tofu, or it's perfect on it's own!
step 5
*there will be pesto left over. store in the fridge and add to other dishes. it's great with chicken or roasted vegetables.
