Miso Peanut Scallion Noodles

These verdant noodles are the ideal side dish to perk up any summer meal. Made by simply pureeing sauce ingredients together in a blender—peanuts, cilantro, scallions, rice vinegar, and miso—then tossing with springy noodles, this quick side can be enjoyed either at room temp or chilled. To bulk them out into a full dinner, top with grilled shrimp, chicken, or tofu—or crown with a jammy egg. Finishing with sliced scallions doubles down on the flavor, while drizzling a bit of chili oil adds a pop of heat.

Recipe information

• Total Time

  30 minutes

• Yield

  4 servings

Total Time

30 minutes

Yield

4 servings

Ingredients

9–12

1

1

1

1

¾

¼

2

1

Need to make a substitution?

Preparation

1. Step 1

   Cook 9–12 oz. dried ramen or long strand pasta (such as spaghetti or fettuccine) in a medium pot of boiling salted water, stirring occasionally, according to package instructions until al dente. Drain noodles in a colander and rinse under cool running water. Shake off excess water and transfer to a medium bowl. Drizzle in 1 tsp. vegetable oil and toss to coat. Set noodles aside.

   Step 2

   Purée 1 large scallions, trimmed, cut into 2" pieces, 1 cup (packed) cilantro leaves with tender stems, ¾ cup salted roasted peanuts, ¼ cup unseasoned rice vinegar, 2 Tbsp. white miso, 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 3 Tbsp. vegetable oil in a blender on high speed, adding water as needed if not blending, until smooth.

   Step 3

   Add purée to reserved noodles and toss, adding a splash or so of water to thin if needed, until noodles are coated. Taste and season with more salt if needed. Top with sliced scallions, if using. Serve with chili oil if desired.

Step 1

Cook 9–12 oz. dried ramen or long strand pasta (such as spaghetti or fettuccine) in a medium pot of boiling salted water, stirring occasionally, according to package instructions until al dente. Drain noodles in a colander and rinse under cool running water. Shake off excess water and transfer to a medium bowl. Drizzle in 1 tsp. vegetable oil and toss to coat. Set noodles aside.

Step 2

Purée 1 large scallions, trimmed, cut into 2" pieces, 1 cup (packed) cilantro leaves with tender stems, ¾ cup salted roasted peanuts, ¼ cup unseasoned rice vinegar, 2 Tbsp. white miso, 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 3 Tbsp. vegetable oil in a blender on high speed, adding water as needed if not blending, until smooth.

Step 3

Add purée to reserved noodles and toss, adding a splash or so of water to thin if needed, until noodles are coated. Taste and season with more salt if needed. Top with sliced scallions, if using. Serve with chili oil if desired.

Recipe notes