Guest Recipe: Rukmini Iyer's Miso Butter Noodles

Quick and flavourful - a deliciously simple dinner in 20 minutes!

For this week’s guest recipe, I’m thrilled to feature Rukmini Iyer, whose knack for creating quick and delicious vegan and vegetarian meals is perfectly showcased in her Miso Butter Noodles with Tomatoes & Spring Onions. From her latest book, ‘The Green Cookbook’ this dish is a lifesaver for those busy nights.

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For more of Rukmini’s recipes, be sure to give her a follow on Instagram.

MISO BUTTER NOODLES WITH TOMATOES & SPRING ONIONS

{ v, pb }

SERVES: 2

THE INGREDIENTS

• 2 handfuls pine nuts

• 30g salted butter

• 2 cloves garlic, finely grated

• 2 inches ginger, finely grated

• 250g good cherry tomatoes, halved

• 4 spring onions, thickly sliced

• 30g good white miso paste

• 1 tablespoon rice vinegar

• 200g straight-to-wok thick udon noodles

• Sea salt flakes, to taste

THE METHOD

Toast your pine nuts in whichever way works best for you – a small frying pan over a low to

medium heat with razor-sharp attention usually does the trick; just be sure to shake the pan

or stir frequently.

Meanwhile, heat the butter in a large frying pan; when foaming, add the garlic and ginger

over a medium heat. Stir-fry for 30 seconds, then add the tomatoes and spring onions. Stir-

fry over a medium to low heat for 5 minutes, then gently stir through the miso and rice

vinegar.

Stir the straight-to-wok noodles through the hot miso tomato butter, stir-fry for 2 minutes

to soften the noodles, then taste and add salt as needed (you shouldn’t need much as the

miso is already salty). Serve hot, scattered with the toasted pine nuts.

NOTE: If you’re not a fan of straight-to-wok noodles, just use your favourite brand of udon

noodles and cook them according to the packet instructions.

Abbreviations:

v- Vegetarian, pb - Plant based, gf - Gluten Free, nf - Nut free, df - Dairy free.

Extracted from: The Green Cookbook by Rukmini Iyer (Square Peg) 6 June 2024, £25 HB Photography by David Loftus