Miso Peanut Scallion Noodles

Method

1. 1

   Cook 9–12 oz. dried ramen or long strand pasta (such as spaghetti or fettuccine) in a medium pot of boiling salted water, stirring occasionally, according to package instructions until al dente. Drain noodles in a colander and rinse under cool running water. Shake off excess water and transfer to a medium bowl. Drizzle in 1 tsp. vegetable oil and toss to coat. Set noodles aside.

2. 2

   Purée 1 large scallions, trimmed, cut into 2" pieces, 1 cup (packed) cilantro leaves with tender stems, ¾ cup salted roasted peanuts, ¼ cup unseasoned rice vinegar, 2 Tbsp. white miso, 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 3 Tbsp. vegetable oil in a blender on high speed, adding water as needed if not blending, until smooth.

3. 3

   Add purée to reserved noodles and toss, adding a splash or so of water to thin if needed, until noodles are coated. Taste and season with more salt if needed. Top with sliced scallions, if using. Serve with chili oil if desired.

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