Miso Peanut Noodles With Spring Greens, Asian Pear, And Pine Nuts

• Miso peanut sauce
• 1/3 cup white miso
• 1/3 cup smooth peanut butter
• 1/4 cup rice wine vinegar
• 1/2 cup dark sesame oil
• 1 tablespoon sambal oelek
• 1 1/2 tablespoons minced ginger
• 1 teaspoon sugar
• 1 splash soy sauce
• For the noodles
• 1 pound smoked tofu, cut into small cubes
• 8 ramps, thinly sliced
• 4 ounces mizuna
• 4 ounces pea tendrils
• 3 carrots, peeled into ribbons
• 1 asian pear, cut into matchsticks
• 1 pound spaghetti
• 1/3 cup toasted pine nuts
• 1 tablespoon dark sesame oil

1. While water is boiling for pasta, whisk together all ingredients for the sauce except for oil. Pour the oil into the mixture in a slow stream and whisk until emulsified. Add soy sauce to taste. Set aside.
2. Heat 1 T sesame oil in a skillet and sautee ramps and tofu until ramps are wilted and tofu is heated through. Salt to taste. Set aside.
3. Toss together mizuna, pea tendrils, carrots, and pear with about 1/3 of the sauce. Set aside.
4. Boil pasta as per package instructions, drain, and toss with remaining sauce and tofu mixture.
5. Pile the salad mixture on top of the noodles, garnish with toasted pine nuts, and serve.

peanut sauce, white miso, smooth peanut butter, rice wine vinegar, dark sesame oil, sambal oelek, ginger, sugar, soy sauce, noodles, cubes, ramps, mizuna, carrots, asian pear, spaghetti, nuts, sesame oil

Taken from food52.com/recipes/11796-miso-peanut-noodles-with-spring-greens-asian-pear-and-pine-nuts (may not work)