Recipe: Spicy Pesto Soba Noodles

Cookbook

Spicy Pesto Soba Noodles

The Japanese consider soba noodles a tonic for the body. Toss them with a fresh herb pesto of garlic, fresh basil, and mint and they become a superb restorative.

1/2 pound snow peas, ends snapped,
strings removed, sliced lengthwise in half
3/4 pound soba noodles, cooked until just tender,
rinsed under cold water, and drained

Spicy Pesto

Blend to a paste in a food processor or a blender:

1 to 2 hot red chile peppers or 1 teaspoon crushed red pepper
6 cloves garlic
1 cup fresh basil leaves
1/2 cup fresh mint leaves
1 tablespoon toasted sesame oil

1 pound boneless, skinless chicken breasts, cooked and cut into thin strips
3/4 cup minced scallion greens

Rice Wine Dressing

Whisk together

1/2 cup plus 1 tablespoon soy sauce
6 tablespoons Japanese rice vinegar
3 tablespoons sugar
2 tablespoons mirin (sweetened rice wine) or
2 tablespoons Chinese rice wine or sake plus
1 tablespoon sugar

1. Bring a large pot of water to a boil. Add the snow peas and blanch for 10 seconds. Drain, refresh in cold water, and drain again. Blot dry with paper towels.

2. In a bowl, toss together the noodles and the spicy pesto. Arrange the noodles on a platter and arrange the snow peas, chicken, and scallions in concentric circles on top, with the chicken and scallions in the center. Serve the dressing on the side or sprinkle the dressing on top and toss lightly.

6 servings

from:
Asian Noodles
Deliciously Simple Dishes to Twirl, Slurp, and Savor
by Nina Simonds
Photographs by Christopher Hirsheimer
Hearst Books, an Affiliate of William Morrow & Company, Inc.
1997, Hardcover, US $21.00
Recipes & photos reprinted by permission