Miso Butter Noodles With Tomatoes & Spring Onions Recipe

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. If you haven’t got pine nuts in, chopped salted peanuts are a great alternative topping.

This recipe is extracted from The Green Cookbook, by Rukmini Iyer (Square Peg, £25)

Try Rukmini's recipe for Mapo-Style Tofu With Mushrooms, Chilli, And Spring Onions or Pine Nut & Herbed-Topped Tofu With Pink Pickled Onions


Ingredients for Miso Butter Noodles With Tomatoes & Spring Onions


How to make Miso Butter Noodles With Tomatoes & Spring Onions

  1. Toast your pine nuts in whichever way works best for you – a small frying pan over a low to medium heat with razor-sharp attention usually does the trick; just be sure to shake the pan or stir frequently.
  2. Meanwhile, heat the butter in a large frying pan; when foaming, add the garlic and ginger over a medium heat. Stir-fry for 30 seconds, then add the tomatoes and spring onions. Stir-fry over a medium to low heat for 5 minutes, then gently stir through the miso and rice vinegar.
  3. Stir the straight-to-wok noodles through the hot miso tomato butter, stir-fry for 2 minutes to soften the noodles, then taste and add salt as needed (you shouldn’t need much as the miso is already salty). Serve hot, scattered with the toasted pine nuts.
© Speciality Cooking Supplies Limited 2024



0 comments

Leave a comment

Please note, comments must be approved before they are published

Latest Articles & Recipes

  • How To Clean Pestle And Mortar

    How To Clean Pestle And Mortar

  • How To Use Pestle And Mortar

    How To Use Pestle And Mortar

  • How To Make Perfect Poached Eggs In A Saucepan

    How To Make Perfect Poached Eggs In A Saucepan