Cilantro Pesto Over Soba Noodles Recipes

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SOBA WITH GREEN CHILE PESTO



Soba with Green Chile Pesto image

The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly calibrated prickle of spice enhances the other elements and wakes up the palate.

Provided by Chris Morocco

Categories     Bon Appétit     Noodle     Chile Pepper     Sesame     Sesame Oil     Green Onion/Scallion     Watercress     Cilantro     Basil     Quick & Easy     Vegetarian     Vegan     Dinner

Yield 4 servings

Number Of Ingredients 12

4 ounces soba (Japanese-style noodles)
Kosher salt
2 tablespoons white miso
1 tablespoon fresh lime juice
3/4 teaspoon toasted sesame oil
3 serrano chiles, 2 halved and seeds removed, 1 thinly sliced
1 garlic clove, peeled
2 scallions, white and pale-green parts only, chopped
2 cups chopped basil leaves, plus torn leaves for serving
2 cups chopped cilantro
2 cups trimmed watercress
Toasted sesame seeds (for serving)

Steps:

  • Cook noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, reserving 1/4 cup soba cooking liquid.
  • 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.
  • Add soba, watercress, and sliced chile to pesto and toss, adding reserved soba cooking liquid by the teaspoonfuls as needed, until nicely coated.
  • Serve noodles topped with torn basil and sesame seeds.

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