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Rukmini Iyer's
Miso butter noodles with tomatoes & spring onions 

This ridiculously lovely noodle dish takes just minutes to put together and is by far my favourite emergency dinner (I almost always have cherry tomatoes on the side and miso and spring onions in the fridge). Having tried this dish variously with every type of noodle, I can confirm the best are bouncy, thick udon noodles. If you haven’t got pine nuts in, chopped salted peanuts are a great alternative topping.

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Serves: 2  | Prep: 10 minutes | Cook: 10 minutes


2 handfuls pine nuts

30g salted butter

2 cloves garlic, finely grated

2 inches ginger, finely grated

250g good cherry tomatoes, halved

4 spring onions, thickly sliced

30g good white miso paste

1 tablespoon rice vinegar

200g straight-to-wok thick udon noodles

Sea salt flakes, to taste



Toast your pine nuts in whichever way works best for you – a small frying pan over a low to medium heat with razor-sharp attention usually does the trick; just be sure to shake the pan or stir frequently.


Meanwhile, heat the butter in a large frying pan; when foaming, add the garlic and ginger over a medium heat. Stir-fry for 30 seconds, then add the tomatoes and spring onions. Stir-fry over a medium to low heat for 5 minutes, then gently stir through the miso and rice vinegar.


Stir the straight-to-wok noodles through the hot miso tomato butter, stir-fry for 2 minutes to soften the noodles, then taste and add salt as needed (you shouldn’t need much as the miso is already salty). Serve hot, scattered with the toasted pine nuts.


NOTE: If you're not a fan of straight-to-wok noodles, just use your favourite brand of udon noodles and cook them according to the packet instructions.

Extracted from: The Green Cookbook by Rukmini Iyer (Square Peg) 6 June 2024, £25 HB Photography by David Loftus

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