Miso + Peanut Noodles

>> Monday, April 6, 2015

When I lived in Ithaca, there was this awesome shop at the farmers market that sold these delicious peanut lime noodles. And I was absolutely hooked. Saturday morning would come, we’d hop on our bikes to go shopping by the shore of Cayuga lake, and I’d always get those noodles.

It’s funny how when you go through something difficult in life, you resort back to your comforts from old times. Food is a big one for me. I finally got my appetite back (I feel like a new person), I wanted to create something similar in my kitchen. I used to eat these noodles a decade ago, but the flavors are still on the tip of my tongue.


What you’ll need . . .
  • 1 large clove garlic
  • 1/2 cup smooth peanut butter
  • 1 heaping tablespoon white miso paste
  • 1/2 cup hot water
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • dash ginger powder
  • dash red pepper flakes

Method . . .
  1. Pulse the garlic to mince in your food processor. Then add the peanut butter, miso paste, and hot water and blend until smooth.
  2. Add the rest of the ingredients and blend until well incorporated.
  3. Alternatively, you can mince the garlic and then whisk together the peanut butter, hot water, and miso paste. Then whisk the rest of the ingredients in until smooth.
  4. Store in an air-tight container for up to one week.

// To make the noodle dish:

I simply boiled half a package of Ezekiel 4:9 spaghetti (you can use similar noodles -- even soba would be great -- at around 8 ounces) and shredded a couple carrots and half a small onion. I mixed those tougher and then dumped 5 big spoonfuls of the sauce on top. Eat hot or cold. I even like my noodles super al dente.

Peas, cubed tofu, even raisins would be good add-ins as well.

Serves 2-4, depending on appetite.

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