Miso Butter Noodles with Tomatoes and Spring Onions

Cook the noodles according to the packet instructions – usually this involves rehydrating them in a pan of boiling water for a few minutes. Toast the pine nuts in whichever way works best for you; a small frying pan on a low-medium heat with razor-sharp attention usually does the trick, but be sure to shake the pan or stir frequently.

Meanwhile, melt the butter in a large frying pan and, when foaming, add the garlic and ginger, and stir-fry for 30 seconds. Add the tomatoes and spring onions, stir-fry on a medium-low heat for five minutes, then gently stir in the miso and vinegar.

Stir the noodles through the hot miso butter and add salt to taste. Scatter the toasted pine nuts on top and serve hot.