This recipe comes largely courtesy of Heidi Swanson from 101 Cookbook’s Instagram feed. She mentioned restocking her freezer after a move and the outline of what she calls Winter Green Miso Paste and it sounded fabulous, so I decided to make my own version.
And boy am I glad I did. This stuff is versatile! I served it with shiritaki noodles, a neutral guacamole, roasted broccoli & batch cooked ground chicken, but it would also be fantastic baked with salmon, swirled into soup, piled into or onto root vegetables, or thinned a bit and used in place of chimichurri to dress up red meat.
Gluten-free, vegetarian, vegan, low carb
Guac Noodles with Miso Pesto
First, make the pesto by whizzing:
1/2 c. yellow miso
3/4 c. your favorite oil
6 large cloves garlic
3 Tbsp. fresh rosemary
1 bunch cilantro
1 bunch parsley
16 garlic chives
2 inches fresh ginger
2 tsp. vinegar
Salt & pepper
Then, the noodles:
1 pack shiritaki or kontjac noodles
2 tsp. stock powder (I used Ina Parman’s chicken, which is strangely vegan)
2 tsp. your favorite oil
Drain and rinse noodles. In a medium pan, heat the oil over medium-high heat. Add the noodles and stock powder and cook until noodles are dried.
While the noodles are working, make a neutral guacamole by smashing:
1 avocado
Juice 1/2 lemon
2 tsp. garlic powder
2 tsp. onion powder
Salt & white pepper
To serve, combine and eat as-is or round out with roasted broccoli and/or ground chicken.
Makes a bunch of sauce – enough to freeze, enough guac for days, and 1-2 servings noodles
