Almond Udon Noodles With Basil
serves 2
We substituted almond butter for tahini and the result was nuttier and less rich. The sweet white miso is lighter and less potent than the darker miso paste, but really, any miso paste will do. We love the miso made by Chip's neighbors at South River Miso Company.
8 ounces udon noodles
1/4 cup almond butter
2 tablespoons fresh lemon juice
1/2 cup water
3 tablespoons sweet white miso
1/2 cup fresh basil, torn
2 tablespoons chopped almonds
prep: 5 minutes
total: 25 minutes
large pot
colander
small saucepan
whisk
tongs
1. Fill a large pot with water and bring to a boil. Add the udon and stir. Cook according to the package directions or until tender. Drain the noodles in a colander.
2. Meanwhile, combine the almond butter, miso, lemon juice and water in a small saucepan. Simmer gently over medium-low heat for 5 minutes, whisking to dissolve the miso.
3. Stir the torn basil leaves into the sauce and simmer 30 seconds. Toss the noodles with the sauce and top with the chopped almonds.
2. Meanwhile, combine the almond butter, miso, lemon juice and water in a small saucepan. Simmer gently over medium-low heat for 5 minutes, whisking to dissolve the miso.
3. Stir the torn basil leaves into the sauce and simmer 30 seconds. Toss the noodles with the sauce and top with the chopped almonds.
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