yours and ours

you will need

  • 1 cup of itsu rice 'noodles
  • 2 large handful of baby spinach leaves
  • bunch of coriander (30g)
  • leaves of two sprigs of mint
  • 4tbsp neutral oil
  • 2 sachets miso 'easy
  • 2 sweet soy seaweed thins
  • 1 small garlic clove
  • 1/2 tsp sesame oil
  • 1-2tsp fresh lemon juice
  • salt & pepper to taste
  • garnish:
  • toasted sesame seeds
  • chilli crisp

let's get cooking

  1. step 1

    using a pair of scissors, cut the seaweed thins into small pieces. add to a blender.

  2. step 2

    add the spinach, coriander, mint, garlic, sesame oil, miso 'easy & lemon juice to the blender. pour in the oil and blend until smooth. season to taste with lemon juice, salt & pepper. the pesto should be a little on the salty side.

  3. step 3

    remove the paste sachet from the noodle 'pot and pour over boiling water. cook for 2 mins. reserve some of the noodle cooking water for later. drain the noodles and add to a large bowl [top tip: you can add the spare noodle pot sachets to marinade for an umami kick].

  4. step 4

    stir a couple of tbsp of pesto through the noodles. add in the reserved noodle-cooking water a couple of tbsp at a time until you reach a smooth consistency. garnish with a drizzle of chili crisp and sesame seeds. you can serve with a fried egg or tofu, or it's perfect on it's own! 

  5. step 5

    *there will be pesto left over. store in the fridge and add to other dishes. it's great with chicken or roasted vegetables.