for 4 person

Pesto

1 ½ bunch	Thai basil, roughly chopped
1 ½ bunch	coriander, roughly chopped
	water, boiling
2 stick	lemongrass, core roughly chopped
1	garlic clove
2 cm	ginger, cut into pieces
1 ½ tbsp	miso paste
1 tbsp	rice vinegar
¾ dl	water
½ tsp	salt

Ramen noodles

250 g	ramen noodles
	salted water, boiling

Herb salad

20 g	Micro Greens
½ bunch	Thai basil, leaves torn off
½ bunch	coriander, leaves torn off
1	organic lime, cut into wedges

How it's done

Pesto

Blanch the basil and coriander in boiling water for approx. 20 secs., refresh immediately in ice-cold water, drain. Gently squeeze out the herbs, place in a blender. Add the lemongrass and all the other ingredients up to and including the salt, puree until smooth.

Ramen noodles

Cook the ramen noodles in boiling salted water for approx. 4 mins., drain and return to the pan. Stir in the pesto, heat gently.

Herb salad

Mix the micro greens, Thai basil and coriander. Plate up the noodles, add the herbs, serve with the lime wedges.

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