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Soba With Green Chile Pesto
The secret to this flavorful soba noodle recipe is adding a paste made from chiles and garlic to a fresh and lively basil-cilantro pesto.
👥 4 Servings👤 Chris Morocco📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
- ●knife
- ●cutting board
📝 Preparation Steps
1
Cook noodles in a large pot of boiling salted water until al dente, about ⏱️ 5 minutes. Drain, reserving ¼ cup soba cooking liquid.
soba (Japanese-style noodles)4 ounces
2
Meanwhile, whisk miso, lime juice, and oil in a large bowl. Chop halved chiles, garlic, and a pinch of salt together on a cutting board, then use the side of chef’s knife to mash into a paste. Transfer to bowl with miso mixture and mix well. Add scallions, chopped basil, and cilantro and toss to combine; season pesto with salt.
fresh lime juice1 tablespoonchopped cilantro2 cups
3
Add soba, watercress, and sliced chile to pesto and toss, adding reserved soba cooking liquid by the teaspoonfuls as needed, until nicely coated.
soba (Japanese-style noodles)4 ounces
4
Serve noodles topped with torn basil and sesame seeds.
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