Miso Chili Noodles

Method4 steps

1. 1

   Step 1: Peel and mince all 4 garlic cloves. Finely chop the ginger (1 teaspoon) and measure 1 teaspoon. In a large serving bowl, mix them with all 2 tablespoons miso paste, 2 tablespoons chili oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon sugar and ½ teaspoon salt. Leave the noodle-cooking water out until step 3.

   Uses 4 clove garlic, minced · 1 teaspoon finely chopped fresh ginger for the dressing · 2 tbsp miso paste · 2 tbsp chili oil · 1 tbsp soy sauce · 1 tbsp rice vinegar · 1 tbsp sesame oil · 1 tbsp sugar

   
2. 2

   Step 2: Bring a pot of the separate noodle-boiling water to a boil. Cook both serving portions of knife-cut noodles according to their packet directions until ready. Before draining, scoop out exactly 2 tablespoons of the actual hot cooking liquid and keep it separately; drain the noodles.

   Noodle cooking timeUses Water for boiling the noodles; reserve 2 tablespoons of the actual hot cooking liquid in step 2 · 2 serving portions knife-cut noodles; use their packet cooking directions

   
3. 3

   Step 3: Stir all 2 tablespoons hot noodle-cooking liquid reserved in step 2 into the prepared miso dressing from step 1 until mixed. Add all the hot drained noodles from step 2 and toss thoroughly to coat them. These noodles are already cooked; do not boil them again.

   Uses All 2 tablespoons hot liquid actually reserved before draining · The complete sauce mixed in step 1 · Both actual hot drained noodle portions

   
4. 4

   Step 4: Wash and finely slice the spring onions and crush the serving peanuts. Finish both dressed noodle portions from step 3 with them. If using the optional cucumber, wash and slice it before adding; drizzle the separate optional extra chili oil to taste. Serve the noodles promptly.

   Uses Both complete dressed noodle portions · scallions (for serving) · peanuts, crushed (for serving) · as desired cucumber, sliced (optional) · as desired chili oil (optional)