For when you need a filling, veggie-packed dinner in 15 minutes flat... or a side for a dinner party, these Miso-Butter Soba Noodles with Asparagus and Snow Peas have your back!
The sauce of these Miso-Butter Soba Noodles, made up primarily of (shocker!) white miso and unsalted butter is crazy luscious. I know... a weird word when it comes to food, but in this case, it's entirely true! Then comes the one-two punch of the fresh garlic and ginger that just takes it over the top.
The noodles are cooked with the veggies, then poured over the mashed miso-butter combo to soften it down. So you end up with minimal dishes and maximum flavor!
I love the crunchiness of the blanched asparagus and snow peas in this noodle dish. If you're not feeling asparagus and/or snow peas (or they aren't looking great at the store), feel free to swap in any veggies you like! Shredded carrots, peppers, broccoli or bok choy all sound delicious.
I would happily eat these Miso-Butter Soba Noodles as a main dish as a quick weeknight dinner, but if you're hungry, you could amp it up with some saute chicken or tofu. Or serve it on the side of a main dish. They can be served warm, room temperature or cold.
Miso-Butter Soba Noodles with Asparagus and Snow Peas
Ingredients
- 8 oz. soba noodles
- 12-15 stalks asparagus
- 1 cup snow peas
- 3 tablespoons unsalted butter softened
- 2 1/2 tablespoons white miso
- 1 1/2 teaspoons minced ginger
- 1 clove minced garlic
- 1/8 teaspoon salt
- 1 teaspoon sesame oil
- 1/2 - 1 teaspoon red pepper flakes
- 2 scallions chopped
Instructions
- Trim the asparagus and cut to 1-inch pieces. In a medium bowl, add the butter, miso, ginger, garlic and salt. Mash well with a fork and set aside.
- Bring a pot of water to a boil. Add in the soba noodles and asparagus and cook for 1 minute. Toss in the snow peas and cook for another 2 minutes. Reserve 1/4 cup of pasta water, then drain the noodles and vegetables. Pour the hot noodles to the bowl with the miso and let sit for 1 minute. Add in the sesame oil, red pepper flakes and scallions. Toss with tongs or a fork. If additional liquid is needed, add in some of the reserved cooking water a couple tablespoons at a time.
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