Not everyone is a cilantro fan, but enthusiasts recognize that it is an essential herb in many cuisines with a spicy sizzle. A cilantro sauce takes on a pleasing earthiness with the addition of miso, a thick paste most often made by fermenting soybeans (but rice or barley can also be used). White or yellow miso works beautifully, as does the red variety.
The cilantro-spiked sauce pairs deliciously with a simple noodle dish showcasing shrimp and cucumbers.
Noodles with Cucumbers, Shrimp and Miso-Cilantro Sauce
Yield: 4 servings
INGREDIENTS
- 1 medium garlic clove, peeled
- 1 inch piece fresh ginger, unpeeled, thinly sliced crosswise
- 1 cup packed cilantro leaves
- 1/2 teaspoon hot sauce, such as Sriracha
- 1/4 cup white miso or yellow miso or red miso, see cook’s notes
- 2 1/2 tablespoons rice vinegar
- Salt
- 12 ounces wide rice noodles or soba noodles
- 3 green onions, cut into thin crosswise slices (include half of dark green stalks)
- 1/2 large unpeeled hothouse cucumber, cut in half lengthwise, cut into thin crosswise slices
- 4 ounces cooked shelled and deveined shrimp, halved lengthwise
Garnish: Lime wedges
Cook’s notes: Miso is often classified by color. In general, red miso (really a reddish brown) is aged longer than white or yellow miso, and has a heartier, stronger flavor and fragrance. Light miso and yellow miso have a milder flavor and more delicate aroma.
DIRECTIONS
1. With the machine running, add garlic and ginger to food processor fitted with the metal blade. Process until minced. Add cilantro and pulse until chopped. Add hot sauce, miso and rice vinegar. Process until blended, scraping down sides if needed. Set aside.
2. Cook noodles according to package directions (do not overcook). Drain well, shaking colander to remove as much water as possible.
3. In large bowl combine noodles and cilantro mixture. Add green onions, cucumber and shrimp. Toss gently. Taste and adjust seasoning as needed. Serve with lime wedges.
Source: “Melissa’s 50 Best Plants on the Planet” by Cathy Thomas (Chronicle Books)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at .
