Walnut Miso Noodles

Walnut Miso Noodles Recipe

The markets here are full of color right now. Gold, red, and orange beets. Pink-fleshed pomelos. Tiny purple-streaked artichokes. Deep, dark leafy greens. This week I filled my basket with my favorite eggs, a loaf of whole wheat seed bread, fresh tofu, lots of leeks and spring onions, chard with electric-pink stems, and one bunch of pencil-thin asparagus. I bought a small bouquet of sunset-colored flowers with the change in my pocket and made my way home. A few of my finds when straight into my lunch. I made a quick, creamy walnut-miso dressing and used it coat whole wheat noodles, plenty of sliced asparagus, the neon chard stems, and a few other ingredients I had within reach. I was quite hungry or I might have taken the time to top off with a poached egg or two.

Walnut Miso Noodles

The main components here are whole wheat noodles tossed in a walnut-miso dressing. To make this seasonal I added the asparagus, spring onions, and the chard leaves and stems I picked up at the market. You might revisit this later in the year and do a twist using caramelized onions, roasted squash, greens, and a bit of cheese when the weather is cold. Or roasted tomatoes, basil, peppers or whatever else you might encounter at a summer market. You might switch up the type of miso you use, or experiment with the type of toasted nuts.

Walnut Miso Noodle Recipe

You'll likely have a bit of dressing leftover. If I'm going to do to the trouble of making a special dressing, I like to have a little extra to use for the following day or two. You can toss broccoli with it. I've been doing a simple asparagus, chive, and lettuce salad with it as well.

4 ounces whole wheat spaghetti or linguini (or soba)
1 small bunch of asparagus, sliced thinly (1/4-inch thick)

1/2 cup walnuts, toasted
1/4 cup extra virgin olive oil
1 medium clove garlic, peeled
2 tablespoons mellow white miso paste
2 tablespoons white wine vinegar
1 teaspoon honey
2 big pinches salt (or to taste)
1/4 cup+ warm water

Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt (see photo), chopped fresh chives, toasted walnuts

Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.

Add as much or as little dressing as you like to the noodles and toss well. Arrange in two bowls or on a platter - I finished off this version topped with sliced green onions, a bit of sauteed slivered rainbow chard leaves & chopped stems, a few toasted walnuts, and some chives.

Serves 1 - 2.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • Looks really yummy and nutritious!

    Pamela
  • Be.au.ti.ful!! I am drooling! the vegetables in Milan is not that colourful at the moment, plus the cold+gray+rain is here again. Will try this with soba and some vegs I can find in the market on saturday. Thank you for sharing recipe Heidi :)

    Eva
  • Thanks so much 101 Cookbooks. It's the only ting I subscribe to on the web! I'm going to finally break down and buy some miso for this recipe and the others that call for it. But I hate to waste anything. Which paste should I buy that would work for most of the recipes you have. Will the one for this dressing work for the soup too? Can I use a bolder miso for the dressing, just use less of it?

    jtck
  • Your photographs make this even more appetizing than it already sounds. I can't wait to try this...

    Janice Donnola
  • It isn't fair..it really isn't fair. You have such interesting fruits and vegetables, and the market sounds wonderful. Why don't we have such great ingredients to play with. What does miso paste taste like? is it hot? spicy? what is a substitute?

    Jenny Mac
  • It isn't fair..it really isn't fair. You have such interesting fruits and vegetables, and the market sounds wonderful. Why don't we have such great ingredients to play with. What does miso paste taste like? is it hot? spicy? what is a substitute?

    Jenny Mac
  • This looks delicious! It's funny that you mention color because I just did a post on my blog about color and how I have noticed the switch from Winter to Spring more than ever this year. I think it is because I was so ready for the switch to occur! Also, I have your super-natural recipe search on my blog. I am not sure if you received my message telling you that or not.

    Maria @ Potassium Tube
  • Thank you for great recipes!This looks delicious and very easy to make!I have been a vegetarian for only two years now and you have inspired me a lot to experiment with different, healthy ingredients. I especially love your exciting comments(and adventures) before each recipe!

    Kobie
  • what an innovative salad dressing idea. I do not have miso paste though..Can I try tahini instead of miso? would it be too overpowering? also, would rice wine vinegar work?

    Gayatri
  • Hi Heidi, I'm headed out to San Fran this June. Any new ( or tried and true), restaurants out there that you love? I was out there last July and had a fab. meal at Delphina, followed by amazing ice-cream at Bi-Rite. I am a huge fan of tucked away neighborhood places. Would love your idea as I have the SAME tastes as you ( I think)! Thanks!!

    CCK
  • This is really really pretty, Heidi. The pink is dazzling. I aspire to have your knife skills. :)

    Maggie at EatBoutique
  • WOW!!!!!!!!!!!!!!!!!!!!!!!!!!

    Sarah
  • The dressing sounds like a great combination and perfect for whole wheat pasta. I just (finally) read SNC, and it was as excellent as I knew it would be. I'm looking forward to making Crema de Guacamole this weekend.

    lisaiscooking
  • Spring is really starting to, well, spring, here in England at the moment. We're actually having a (gasp!) sunny afternoon here today. Your post really matched the day in terms of the bright, sunny colours and put a smile on my face. Sometimes I wonder if I'm subscribing to some sort of fabulous art/photography blog - your accompanying descriptions and snaps are so inspirational!

    Emma
  • Looks super tasty.... and the photograph of chard is GORGEOUS!

    Kirby!
  • I love whole wheat pasta! This recipe looks delicious and fresh.

    Treehouse Chef
  • Your photos are always beautiful but this one may be the best yet! Lovely. And it looks delicious, without being too much work.

    Giavanna
  • I made this tonight with soba. So good! That is a lot of dressing though. Plenty for tomorrow. I added some toasted sesame seeds and had a piece of wasabi brushed steak. Mmm.

    Isabelle
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