is…a lot. Lucky for me, this recipe for glossy cold miso noodles is essentially a case study in doing the least—and it’s taught me the art of being aFirst off, there’s no unwieldy equipment to wrangle, no finicky sauce to emulsify, and no must-serve-immediately mandate to follow. All I need to put together a super refreshing dinner that can be enjoyed on my own time is a pot to boil the noodles, ato toast the sesame seeds, and a renewed commitment to not unconsciously sighing 17 times an hour.
While I wait for the water to boil, I execute my checklist of relaxation techniques—release the tension in my shoulders, unclench my teeth, put on a soundtrack of whale noises, thunderstorms, or Lizzo affirmations—then throw the rest of the dish together. Once I've diced a chile, sliced some scallions, and chopped a few cucumbers, I start on the addictively salty miso dressing. The creamy sauce is simply a mixture of, toasted sesame oil, lightly brown sugar, grated garlic, and neutral oil.
Once the water’s boiling, I throw the noodles in. One of my favorite parts of this recipe is that pretty much any type of noodle will work. I like switching between soba, udon, and cheap ol’ spaghetti, depending on my mood—I’ll just adjust the cook-time accordingly. See, I reallyOnce my noodles are done, I toss them in the sauce until everything’s glossy, then add the chopped veg. And just like that, I’ve made myself dinner for a week .
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