Ramen noodles with wild garlic pesto

Ramen noodles with wild garlic pesto

Total: 20 min. | Active: 20 min.
vegetarian, vegan, lactose-free
Nutritional value / person: 505 kcal
, Fat: 24 g
, Carbohydrate: 58 g
, Protein: 14 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Ramen noodles

300 g precooked Ramen noodles
salted water, boiling

Pesto

1 bunch wild garlic, torn into pieces
1 bunch flat-leaf parsley, leaves torn off
1 tbsp toasted sesame seeds
½ dl olive oil
2 tbsp miso paste
a little pepper

To serve

2 tbsp toasted sesame seeds
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How it's done

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Ramen noodles

Place the noodles in boiling water, remove the pan from the heat, leave to infuse for approx. 2 mins. Drain the noodles, retaining approx. ½ dl of the cooking water.

Pesto

Place the wild garlic in a measuring cup along with all the other ingredients up to and including the pepper, puree.

To serve

Place the pesto and reserved cooking water in the same pan, heat through. Add the ramen noodles, mix well, heat thoroughly, then plate up and sprinkle sesame seeds over the top.

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