MISO TAHINI NOODLES WITH SWEET POTATO AND EDAMAME

Rice noodles with silky, savory miso tahini sauce, sweet potatoes, and edamame. Easy, quick, and satisfying!

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Even though I love to cook, as the days grow warmer, I would rather spend more time outside enjoying the weather and less time in the kitchen. This easy dish is quick to make, and you don’t have to turn on the oven. Today’s recipe is: Miso Tahini Noodles with Sweet Potatoes and Edamame, and though the ingredient list is short, there is ample flavor! 

Noodle dishes are one of my all time favorite comfort foods. It also may be the only comfort food that somehow is perfect for winter evenings and summer ones. I could probably eat pasta of some sort every day and not tire of it! I’m secretly hoping this means I have Italian heritage somewhere in my lineage. 

INGREDIENTS:

Today’s recipe, however, is more inspired by Asian cuisine, thanks to the addition of miso paste. Miso is a Japanese seasoning that’s made from fermented soy beans. It’s salty and a bit sweet. The lemon juice in the sauce helps to balance the umami of the miso and add some tang. Although miso used to be a specialty ingredient, it is now available at most large supermarkets. You can also find it at Asian stores, though. Make sure to buy the mellow white miso rather than red miso. I used rice noodles because they are commonly used in Asian cuisine, but they also keep this recipe gluten free. Tahini is also now easily found at most grocery stores. Tahini is sesame seed butter, and it’s high in many vitamins and minerals! Edamame adds an extra dose of protein, but if you don't have them on hand, feel free to substitute peas.

LET’S TALK STEPS: 

1) Onions, sweet potatoes, garlic, ginger, and jalapeno are cooked in a pan.

2) Miso, tahini, lemon juice, and egg yolks are stirred together.

3) Rice noodles are cooked, and some of the pasta water is reserved.

4) Said water is stirred slowly into the miso mixture. (This is key to having a silky smooth sauce!)

5) This sauce is poured over the cooked aromatics and sweet potatoes.

6) The noodles are added.

Season with salt and lemon pepper. Garnish with extra lemon juice and fresh cilantro. Done.

Now eat up, and get back to living your best (almost) summer life! 

MISO TAHINI NOODLES WITH SWEET POTATO AND EDAMAME (GF, VG, DF, SD)

Serves: 3-4

What You'll Need:

• 1 tablespoon extra virgin olive oil

• 1 small onion, diced

• 1 small sweet potato, peeled and diced

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• ½ jalapeno, seeds removed, minced

• ¼ cup white miso paste

• ¼ cup tahini 

• 2 tablespoons fresh lemon juice, plus extra for serving

• 2 egg yolks

• 6 ounces dry rice noodles

• ¾ - 1 cup reserved pasta water

• 1 cup shelled edamame, thawed if frozen

• Chopped fresh cilantro for serving
  

How To Make it

1.    In a large skillet, heat the oil over medium heat. When the oil is glistening, add the onion. Stir the onion to coat it in the oil, then allow it to cook until softened, about 5 minutes.

2. While the onion is cooking, in a small bowl, stir together the miso paste, tahini, 1 tablespoon of lemon juice, and egg yolks until thoroughly combined.

3. Add the diced sweet potato to the onion. Cover the pan with a lid and cook until the sweet potato is soft, about 15-20 minutes.

4. While the sweet potatoes are cooking, bring a medium pot of water to a boil. Add the noodles and cook for about 8 minutes or until tender. Before draining the noodles, reserve about a cup of the pasta water. Then, drain the noodles and rinse in cold water. 

5. Whisk a little of the hot pasta water into the miso mixture. Make sure to continuously whisk to avoid scrambling the egg yolks. Continue whisking while you add the rest of the remaining water.

6. Pour the sauce over the sweet potato mixture, and stir. Add in the noodles, and combine. Allow the noodles to warm on low heat for a few minutes. 

7. Use tongs to incorporate an extra tablespoon of lemon juice and the edamame. Garnish with cilantro, and serve.

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Abby