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Spinach and Miso Pesto Ramen Noodles

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Spinach and Miso Pesto Ramen Noodles

with basil, edamame, sweet peas and cashews

Informations supplémentaires
20 min. | 786 kcal | easy | Vegetarian, Needs a blender, Even better the next day, Express | Printable version
1. Setup Roughly chop the spinach and cashews. Separate the basil leaves from the stems. Cut the lemon in half. cut the sweet peas into pieces.
2. Cook the vegetables In a pan over medium-high heat, add a drizzle of olive oil. Add the edamame and sweet peas. Cook 3-4 minutes.
3. Make the pesto In a blender or using a hand blender, make a sauce with the spinach, the basil, the cashew nuts, the miso, the juice of half a lemon and 60 2P | 90 3P ml of olive oil. Mix well and season with pepper. Do not add salt, the miso is already very salty.
4. Cook the noodles Bring a pot of water to a boil. Cook the ramen noodles 60 seconds. Strain and set aside.
5. Assemble In the pan with the vegetables, add the noodles and the pesto. Mix well.
6. Plate your dish Garnish the ramen pesto with the sesame seeds. Bon appétit!
195gRamen Noodles
1unitBasil
90gBaby Spinach
45gCashews
10mlMiso Paste
1unitLemon
10gGrilled Sesame Seeds
120gSugar Snap Peas
60mlEdamame
What you need Pot, Strainer, Pan, Blender.
786 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 84g
28%
fat 42g
65%
cholesterol 84mg
28%
fiber 7g
28%
protein 22g
saturated 6g
30%
sodium 284mg
12%
sugar 6g
trans 0g