Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.
Recipe information
Yield
2 servings
Ingredients
4
2
1
1
½
1
1
2
1
Preparation
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.
Step 5
Do Ahead: Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.
Leave a Review
Reviews (72)
Back to TopIt was easy to make at least. But it was very bland. Like the seasoning packet I threw away from the ramen would’ve been better. Spinach really doesn’t work here. It could’ve use more umami flavor and the miso wasn’t enough.
Anonymous
Cleveland, OH
7/18/2024
I make this recipe often because it’s very easy and satisfying. Ramen is the best, but nowadays I use whatever pasta is on hand.
ChristineMPS
4/27/2024
Yum! I’ll definitely be making this again. I used dry ramen noodles and instead of the oil listed, I did 1/4 cup total of olive oil+canola oil. Otherwise I followed the recipe and it turned out great. I topped it with the BA Crispy Baked Tofu Nuggets (a fave).
Emily
Kansas City, MO
4/16/2024
Was super excited about this recipe but was sadly dissapointed. I even added extra miso and the only flavours that really came through were oil and cilantro. Just overpowered everything else and really wasnt much depth to this at all.
Mich
9/21/2022
I made this once years ago, remembered it, and made it again for the family today. They called it "green alien noodles" but then thought it was delicious, ate it all up, and said it was a make again dish. (My partner and stepson aren't picky, but definitely think I make 'weird' food and are stingy with their 'make again' requests). I used entirely cilantro, only because my garden is overflowing with it and it's starting to bolt and go to seed. Added extra lemon and winged the oil amount, but I imagine I arrived at an amount fairly close to as written. Doubled the miso for more umami and skipped the salt. It was oily, but pesto in general (and especially the jarred supermarket kind) is an oily sauce. In future I would decrease the neutral oil and amp up the toasted sesame oil a bit for more flavour. We ate it with ginger honey salmon and sautéed snap peas. As mentioned above, it's added to the "make again" list.
Caz
Haida Gwaii, Canada
8/3/2022
Love this recipe, made it a ton of times using any mix of greens I have on hand. I find a bag and a half of greens does the trick. I’ve used white and red miso on separate occasions both work, white miso has a lighter flavor. I also add an extra clove of garlic to make the sauce a bit spicier. Any neutral oil seems to work in lieu of grape seeds oil. Like other comments recommended, I cut the neutral oil down a little but added some of the lightly salted water the ramen (Nona Lim brand) was boiled in to get the right consistency for the sauce. I also coated the hot noodles with the butter first to get the butter pieces melted before adding the sauce.
Iggy
6/17/2022
i like this recipe. i tend to omit the spinach, sometimes i'll add other herbs like mint. usually, i add a tiny bit of rice vinegar and something spicy. i like to serve with the noodles after they've cooled, with some chopped romaine lettuce, carrots, celery, and onion.
alien
los angeles
6/12/2022