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Ingredients
- For the miso and coriander sauce:
- 100ml neutral oil
- Two large handfuls of spinach
- 1 bunch of coriander
- 2 garlic cloves
- 1 tbsp miso paste
- 20ml sesame oil
- 1 lime, squeezed
- For the noodles:
- 400g egg noodles
- 4 knobs of butter
- Sesame seeds
- Chilli flakes
- 4 poached eggs
- For the miso and coriander sauce, place the sunflower oil, spinach, coriander, garlic, miso, sesame oil and lime juice into a food processor. Blend into a silky-smooth green sauce and set aside.
- Cook the noodles according to the package instructions.
- Drain the noodles and in a large mixing bowl then toss with the green sauce, along with the butter, until well coated and glossy. Place the noodles into individual serving bowls.
- Finally, top with a poached egg and sprinkle with sesame seeds and chilli flakes, or whatever you choose for your garnish. They’re your noodles now.
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