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Bon Appétit

Soba With Green Chile Pesto

4.5

(14)

Image may contain Spaghetti Food Pasta Plant Noodle Dish and Meal
Photo by Marcus Nilsson

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. The heat doesn’t overpower the palate, but it wakes up the other elements of salt, acid, fat, and freshness.

A generous portion of watercress tossed in with cooked soba noodles offers peppery flavor—and it’s high in antioxidants and phytochemicals, which can help improve blood pressure and lower the risk of heart disease, says registered dietitian and renal (kidney) specialist Edith Yang, RD, CSR, CLT. Watercress is low in potassium, making it a good option for those with hyperkalemia and other kidney diseases. The coarse texture of the kosher salt helps press the chiles and garlic into a paste. But if you’ve been advised by your doctor to minimize added salt, feel free to use just a pinch; the pesto promises plenty of flavor through the miso, sesame oil, basil, cilantro, and scallions.

Editor’s note:

This recipe was originally published in the August 2016 issue of ‘Bon Appétit’ and first appeared on Epicurious in August 2016.

Recipe information

  • Yield

    4 servings

Ingredients

4 ounces soba (Japanese-style noodles)
Kosher salt
2 tablespoons white miso
1 tablespoon fresh lime juice
¾ 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)

Preparation

  1. Step 1

    Cook noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, reserving ¼ cup soba cooking liquid.

    Step 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.

    Step 3

    Add soba, watercress, and sliced chile to pesto and toss, adding reserved soba cooking liquid by the teaspoonfuls as needed, until nicely coated.

    Step 4

    Serve noodles topped with torn basil and sesame seeds.

TagsPastaSoba NoodleNoodlePasta & NoodlesSerrano ChileChileVegetableBasilHerbs & SpicesCilantroWatercressLeafy GreensMainSideDinnerDairy FreeVegetarianQuickEasyWeeknight MealsBon Appétit

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