Miso Peanut Scallion Noodles
🇨🇳 China
Ingredients
- 9-12 oz dried ramen or long pasta (spaghetti or fettuccine)
- 1 tsp kosher salt, plus more to taste
- 1 tsp vegetable oil
- 3 tbsp vegetable oil
- 1 bunch scallions, cut into 2" pieces
- sliced scallions, for serving (optional)
- 1 cup cilantro leaves with tender stems, packed
- 3/4 cup salted roasted peanuts
- 1/4 cup unseasoned rice vinegar
- 2 tbsp white miso
- 1 tbsp sugar
- chili oil, for serving (optional)
Steps
- Cook noodles in a pot of boiling salted water, stirring occasionally, until al dente according to package instructions.
- Drain noodles and rinse under cool running water; shake off excess water.
- Transfer noodles to a medium bowl, drizzle with 1 tsp vegetable oil, and toss to coat. Set aside.
- In a blender, combine scallions, cilantro, peanuts, rice vinegar, miso, sugar, salt, and remaining 3 tbsp vegetable oil.
- Blend on high speed until smooth, adding water as needed to help blending.
- Add the purée to the noodles and toss to coat, thinning with a splash of water if needed.
- Taste and season with more salt if needed.
- Top with sliced scallions and serve with chili oil, if desired.
Source: www.epicurious.com