Serves 4; can be multiplied.
8 oz dry linguine or spaghetti
2 Tbsp miso paste
1 Tbsp reduced-sodium soy sauce
1 Tbsp mirin
2 tsp agave nectar
1 tsp sesame oil
Juice of 1/2 lime
1/8 tsp grated fresh ginger root
2 cups chopped broccoli florets
1 small red bell pepper, diced
2 Tbsp chopped peanuts (or cashews)
In a large pot, bring 6 quarts of water to boil. Add the pasta, and when the water returns the boil, lower the heat to low and cook for 6 minutes, or until the noodles taste cooked through but still have some texture. Drain, run under cold water to stop the cooking, and drain again.
While the noodles are cooking, whisk together in a large mixing bowl the miso, soy sauce, mirin, agave nectar, sesame oil, lime juice and ginger.
Add the cooked noodles to the miso sauce, and stir to combine while the noodles are still a bit warm.
Then, toss in the broccoli, bell pepper and chopped peanuts. Mix again.
Serve at room temperature, or refrigerate and serve chilled.