Miso Sesame Noodles with Miso Glaze
Description
This Japanese dish is quick and easy to make but best of all, it delicious. It's packed with fresh, crunch vegetables and has a sweet, savory sauce.
Ingredients
Sesame Noodles:
1 lb. spaghetti
1/2 c. miso glaze (recipe linked above)
1½ T. sesame oil
freshly squeezed juice from 1 lime
5 cloves garlic, minced
2 Persian cucumbers, sliced on the bias
1 carrot, peeled and grated
2 scallions/green onions, sliced
1 T. white sesame seeds
Miso Glaze:
1/2 c. sake (could substitute vermouth, vermouth or dry sherry)
1/2 c. mirin (could substitute white wine plus 1 T. sugar)
1/2 c. white miso
1/2 c. light brown sugar
Directions
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Sesame Noodles:
Fill a large pot two-thirds full with water; bring to a boil over high heat; add spaghetti; boil for 9-11 minutes until al dente; drain; rinse with cold water. Shake off any excess water; set aside.
In a large bowl, whisk miso glaze, sesame oil, lime juice and garlic until well-combined; add spaghetti; toss until well-coated in sauce. Add cucumbers, carrots and scallions; toss again.
Serve, topped with sesame seeds.
4 servings.
Miso Glaze:
In a medium saucepan, bring sake and mirin to a boil; turn to low heat. Add miso and brown sugar; whisk until well combined and sugar has dissolved.
Remove from heat; let cool.
Makes 1 1/2 cups.
Keep leftover sauce refrigerated.