Quick cook, quick carb: this ridiculously lovely noodle dish takes just minutes to put together, and is by far my favourite emergency dinner; I almost always have cherry tomatoes on the worktop, and miso and spring onions in the fridge. Having tried this with every type of noodle imaginable, I can confirm the best are bouncy, thick udon. If you haven’t got pine nuts, chopped salted peanuts make a great alternative topping.
Miso butter noodles with tomatoes and spring onions
Prep 10 min
Cook 10 min
Serves 2
200g straight-to-wok udon noodles
2 handfuls pine nuts
30g salted butter
2 garlic cloves, peeled and grated
5cm piece fresh ginger, peeled and grated
250g cherry tomatoes, halved
4 spring onions, trimmed
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