Sesame Miso Peanut Noodles are a super easy, super quick meal in less than 30 minutes. Now that’s what I’m talkin’ bout! It’s a great side dish or as your main meal if you add some grilled chicken or shrimp and Asian slaw. Oh, and it’s loaded with veg too!

Most Asian pantry items last for months in the fridge, and miso is one of them. Miso is a Japanese fermented soybean paste. It sounds odd, but this ancient ingredient packs a ton of wonderful umami (intense savory flavor). Miso adds a nice savory creaminess to this sauce. There are lots of things you can do with it besides using it as a sauce for the noodles. Top two teaspoons on a piece of fish and bake until done, boom, that’s about all that is needed. White miso is the mildest of all the varieties of miso (red and yellow misos are a bit stronger).

Did you hear why this is such a keeper?

• It’s a great party pleaser, serve this dish cold or at room temp
• Perfect for a picnic, pack it up and go
• This makes for the best leftovers, add some extra veg and call it a salad!

Give it a try with these Leftover Steak Lettuce Wraps. Honestly, I would wait for this steak to become leftovers! And if you need some guidance on planning that perfect picnic, check out this Eater piece. Super cute picnic baskets, coolers, and other picnic paraphernalia.

Sesame Miso Peanut Noodles

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• Author: Shelagh
• Prep Time: 15 minutes
• Cook Time: 15
• Total Time: 30
• Yield: 6-8 1x
• Category: Dinner
• Method: Boiling pasta, chopping
• Cuisine: Asian

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Description

This recipe can easily be a side dish or the main event. Just add some shredded chicken or grilled shrimp, and you have an entire meal. Serve cold or at room temperature, it’s a great summer-time treat!

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon neutral-flavored vegetable oil
• 2 tablespoons fresh ginger, peeled and minced
• 3 cloves garlic, minced
• 1 tablespoon white miso paste*
• 2 tablespoons brown sugar
• 1 tablespoon (or more) sambal oelek**
• 3 tablespoons toasted sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons unseasoned rice vinegar
• Kosher salt (if needed)

 

• 1 pound linguine noodles

 

• 12 green onions, thinly sliced on the diagonal
• 1 cup carrots, julienned
• 1 cup red pepper, thinly sliced
• 1/2 cup roasted peanuts, coarsely chopped
• 1/2 cup Thai basil leaves, thinly sliced fresh (Italian basil is fine in a pinch)
• Kosher salt and freshly cracked pepper

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Instructions

Heat oil in a small skillet over medium heat. Add ginger, garlic, miso paste, brown sugar and sambal oelek, sauté for about 1 minute. Transfer to a large bowl. Add sesame oil, soy sauce and rice vinegar and whisk to combine. Taste and add extra salt, only if needed (this needs to flavor quite a bit of veg and pasta).

Cook linguine in a large pot of boiling salted water until just tender, stirring occasionally. Drain and save about a cup of the pasta water. Add to bowl with of sauce, and toss well. Add a small amount of the reserved pasta water to lighten the sauce, if needed.

Add green onions, carrots and peppers and toss with the noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts, and Thai basil, toss again. Season to taste with salt and pepper. Serve at room temperature.

Tip: Add in more thinly sliced vegetables (red pepper, sauteed zucchini, anything you have on hand).

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Notes

* miso is an Asian fermented soybean paste

**sambal oelek is an Indonesian chili paste, it too packs a lot of flavor and heat