Spicy Japanese Miso Noodles
with Asparagus & Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
This noodle dish is your happy place. It’s a cinch to pull together, thanks to fresh ramen that’s quickly boiled, veggies aplenty and an umami-laden sauce. The hot, sweet, earthy flavourscape is shaped by shichimi togarashi seasonings and ponzu melded with miso and roasted garlic.
We will send you:
- ½ Bunch of asparagus
- 14g Cilantro
- 340g Baby bok choy
- 45ml Ponzu lime sauce
- 15g Minced roasted garlic
- 225g Fresh ramen noodles
- 20g White miso paste
- 6g Shichimi Togarashi (chili pepper, orange peel, black sesame seeds, white sesame seeds, Japanese pepper, ginger)
Contains: Milk • Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Strainer
2 or 4 tbsp Butter
Salt
Total Fat
22 g
Saturated Fat
8 g
Sodium
1560 mg
Total Carb
79 g
Sugars
8 g
Protein
19 g
Fibre
5 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Remove the woody ends of the asparagus; cut into thirds on an angle.
- Remove the root ends of the bok choy; chop.
- Chop the cilantro leaves and stems.
Boil the noodles
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 1 to 3 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Cook the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the bok choy and asparagus. Sauté, 2 to 3 min., until beginning to soften.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender.
Combine the noodles
- In a small bowl, combine the miso and 2 tbsp water (double for 4 portions).
- To the pan, add the garlic, shichimi togarashi (add ½ for medium spicy), miso, 2 tbsp butter (double for 4 portions) and ½ the cilantro; stir well.
- Add the noodles and ponzu; toss well.
Plate your dish
- Divide the noodles between your plates.
- Garnish with the remaining cilantro. Bon appétit!
