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Garlicky Ginger Miso Noodles with Roasted Asparagus and Broccolini

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4


  • 2 bunches broccolini, trimmed, cut into thirds
  • 1 bunch asparagus, trimmed, cut into quarters
  • 50 grams butter, softened
  • 50 grams extra virgin olive oil
  • 2 tbsps white miso paste
  • 4 tbsps tamari or soy sauce
  • 2 cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, minced
  • 4 shallots, finely sliced
  • 270 grams dried ramen noodels, or you can use any noodles I get the Hakubaku brand from The Wholefood Collective as linked above
  • 1 tbsp hoisin sauce
  • 2 tsps sesame seeds, toasted, plus extra to serve


  • Place butter, olive oil, 1 tablespoon of the miso paste, 2 tablespoons tamari, ginger and garlic in a small bowl. Mash together well. Stir through the shallots.
  • Preheat oven to 180C fan-forced. Place a large baking tray with baking paper. Line broccolini and asparagus onto prepared tray.
  • Dot broccolini and asparagus with the miso mixture. Roast for 10 minutes. Turn oven off and leave in there for further 5 minutes.
  • While this is cooking, prepare noodles as per packet directions. Drain well but save half a cup of noodle water and pop back into the saucepan. Stir through 1 tablespoon of miso paste plus the hoisin sauce and tamari.
  • Place noodles in a large bowl. Add broccolini mixture and extra sauce. Toss well to combine. Sprinkle with toasted sesame seeds and serve.