Miso Butter Noodles With Tomatoes & Spring Onions Recipe
By Rukmini Iyer
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Easy
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
- 2 handfuls pine nuts
- 30g salted butter
- 2 cloves garlic, finely grated
- 2 inches ginger, finely grated
- 250g good cherry tomatoes, halved
- 4 spring onions, thickly sliced
- 30g good white miso paste
- 1 tablespoon rice vinegar
- 200g straight-to-wok thick udon noodles
- Sea salt flakes, to taste
How to make Miso Butter Noodles With Tomatoes & Spring Onions
- 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.
- 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.
- 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.
About the author
Rukmini Iyer is the bestselling author of The Roasting Tin Series selling over a a million copies to date (The Roasting Tin; The Green Roasting Tin and The Quick Roasting Tin). She is a recipe writer, food stylist and formerly a lawyer. She loves creating delicious and easy recipes with minimum fuss and maximum flavour. Follow her on Instagram at @missminifer for more recipes and tips.
