Quick cook, quick carb: this delightful noodle dish can be whipped up in minutes, making it my go-to emergency dinner choice. I always keep cherry tomatoes, miso, and spring onions stocked in my fridge. After experimenting with various noodle types, I have found that bouncy, thick udon noodles work best. If you don’t have pine nuts, chopped salted peanuts are a fantastic alternative topping.
Miso butter noodles with tomatoes and spring onions
Prep 10 min
Cook 10 min
Serves 2
200g straight-to-wok udon noodles
2 handfuls pine nuts
30g salted butter
2 garlic cloves, peeled and grated
5cm piece fresh ginger, peeled and grated
250g cherry tomatoes, halved
4 spring onions, trimmed and thickly sliced
30g white miso
15ml rice vinegar
Sea salt flakes, to taste
Follow the packet instructions to cook the noodles. Typically, this involves rehydrating them in a pan of boiling water for a few minutes. Toast the pine nuts using your preferred method. I find that a small frying pan on low-medium heat and constant attention works well. Remember to shake or stir frequently.
Meanwhile, melt the butter in a large frying pan. Once it starts foaming, add the grated garlic and ginger, and stir-fry for 30 seconds. Add the halved cherry tomatoes and sliced spring onions. Stir-fry over medium-low heat for five minutes. Next, gently stir in the miso and rice vinegar.
Combine the hot miso butter with the cooked noodles and add salt to taste. Finish by sprinkling the toasted pine nuts on top. Serve hot.
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