Sweet Potato Noodles with Browned Butter Miso sauce

 

Easy delicious 5-ingredient recipe. I recommend cutting the noodles smaller so more surface area for the sauce to coat.

Sweet Potato Noodles with Browned Butter Miso sauce

from dandumbrell

serves 2-4

Ingredients:

2-3 sweet potatoes (enough to get 500g of puree)

400g flour (more as needed)

1/2 tsp. salt

1 stick butter

2 Tbs. white miso

3/4 cup reserved pasta water

For serving:

- sliced green onions (optional)

- furikake (optional)

Instructions

1. Peel sweet potatoes. Chop into cubes and put into a large sauce pan (will reuse pan later to boil pasta). Cover with 1 inch of salted water, and boil potatoes until soft. Keep the water in the pan to reuse for pasta.

2. Scoop the sweet potatoes out of the water. Measure out 500 g of sweet potatoes and place into a medium bowl. Puree by mashing well with a fork or potato masher.

3. Add flour and salt to potatoes. Mix ingredients until combined then knead for 6-8 minutes until dough is smooth. If dough is too wet, add more flour 20 grams at a time.

4. In a large sauce pan, melt butter on medium-high heat until nutty and brown. Turn off heat, and whisk in miso paste until smooth.

5. Bring potato water to a low simmer, and make noodles by cutting off thin short strips of the dough into the water. Do until all dough is used. Bring water up to a boil (add more water if needed for noodles) and cook until noodles are floating (~5 minutes). Reserve 3/4 cup water for sauce.

6. Whisk reserved pasta water into butter sauce, the. strain noodles and add to pan. Serve, top with desired toppings (green onion is highly recommended) and enjoy!