Spinach and Miso Pesto Ramen Noodles

Informations supplémentaires

20 min. | 786 kcal | easy | Even better the next day, Express, Vegetarian, Needs a blender | 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