Soba with Green Chile Pesto
A vibrant Japanese-fusion dish combining buckwheat soba noodles with a spicy green pesto made from serrano chiles, herbs, and white miso. This refreshing meal brings together the earthy flavors of soba with bright citrus and fresh herbs.
Ingredients
- •4 ounces soba (Japanese-style noodles)
- •1 teaspoon Kosher salt
- •2 tablespoons white miso
- •1 tablespoon fresh lime juice
- •¾ teaspoon toasted sesame oil
- •3 whole serrano chiles
- •1 clove garlic
- •2 whole scallions
- •2 cups chopped basil leaves
- •2 cups chopped cilantro
- •2 cups trimmed watercress
- •1 tablespoon toasted sesame seeds
Cooking Instructions
- 1.
Cook noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, reserving 1/4 cup soba cooking liquid.
5 min
- 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.
8 min
- 3.
Add soba, watercress, and sliced chile to pesto and toss, adding reserved soba cooking liquid by the teaspoonfuls as needed, until nicely coated.
3 min
- 4.
Serve noodles topped with torn basil and sesame seeds.
2 min
