ramen noodles + miso pesto + fried egg (saint patty’s day green)


Happy Saint Patrick’s Day Foodie Friends!!

I have been saving this recipe to share with you until this day…because it’s GREEN! I know, I know, it’s not Irish. But Asian counts as long as it’s green, okay?

Let’s move on.

The noodle pull though.

This slurpable Ramen Noodle Dish whips up in literally minutes. The pesto is made from miso, cilantro and spinach with a few oils. The noodles boil for about 3-4 minutes and are then tossed in this bright green asian pesto. Top it with a fried egg (soft boiled would work too) and a shake of sesame seeds.

It’s that easy!

I took longer to photograph these beautiful green plates than I did to make the damn recipe. The egg on top warranted it as Saturday brunch in our house.


Savannah has been celebrating St. Pat’s day all week. The fountain in Forsyth Park is green and people of all shapes and sizes have been wearing the color all week. Vice President Pence is actually downtown right now, celebrating with our city. We went out last night had a tad too much to drink and ubered home.

It’s going to be a mad house downtown today…so we planned on picking up the car tomorrow after brunch. Part of me wonders if we should brave the $50.00 Uber to be apart of Savannah’s biggest holiday. But I don’t feel like changing out of my cozies.

That’s adulting for you.



  • 4 cups baby spinach
  • 2 cups cilantro leaves with tender stems
  • 1 Tbsp. white miso
  • 1 garlic clove
  • ½ cup grapeseed or sunflower oil
  • 1 tsp. toasted sesame oil
  • 1 tsp. fresh lemon juice
  • Kosher salt
  • 2 5-oz. packages fresh/dried ramen noodles
  • 1 Tbsp. unsalted butter, cut into small pieces
  • Toasted sesame seeds (for serving)
  • 2 fried eggs, set aside (you know how to do this)


  1. Bring a medium pot of water to a boil.

  2. Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a food processor or blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.

  3. Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.

  4. Divide noodles between bowls.

  5. Top with fried egg and sesame seeds.