This dish is the result of spontaneity and invention in the moment. This is not to say it’s particularly groundbreaking or inventive. But it is another demonstration of the clever use of leftovers and “on-hand” ingredients.
Basically I cooked about a half pound of these Japanese yaki-soba noodles (fresh ramen, chow mein noodles, or even spaghetti will work) that I had on hand. In a saucepan I melted a couple of tablespoons of butter and whisked in a tablespoon of shiro miso paste and a tablespoon of hot water. I whisked the miso butter until smooth and then added a half teaspoon of sesame oil, a full teaspoon of minced fresh ginger, a splash of soy sauce, a half teaspoon of sugar, and a pinch of white pepper.
I blanched the noodles about 45 seconds (they were fresh, precooked noodles), drained them well, and added them still hot to the miso butter. I tossed the pasta in the sauce to thoroughly coat and then a quarter cup of minced scallions and about two heaping tablespoons of crushed salted peanuts.
It was delicious!!