Cilantro Pesto Over Soba Noodles Recipes

SOBA WITH GREEN CHILE PESTO

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.

CHILE-OIL NOODLES WITH CILANTRO

Steps:

• Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
• Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
• Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

CILANTRO PESTO OVER SOBA NOODLES

Steps:

• Put all those ingredients in a blender and slowly drizzle in 1/3 cup of olive oil and blend! Recipe easily doubles and can be refrigerated for a day or so.
• Note: The pesto will be very thin in consistency.

RICE NOODLES WITH CILANTRO PESTO

Steps:

• Bring a large saucepan of generously salted water to a boil. Combine cilantro, lime juice, olive oil, 1 tablespoon butter, 2 teaspoons salt, and pepper to taste in the bowl of a food processor, and puree. Remove from the food processor, transfer to a small bowl, and set cilantro pesto aside.
• Melt remaining teaspoon butter in a small saute pan over medium-high heat. Add pine nuts; cook, tossing until golden brown, about 1 minute. Sprinkle with salt, and transfer to a paper towel to drain. Set aside.
• Cook noodles until al dente, about 2 minutes. Drain in a colander. Transfer to a large bowl. Add the cilantro pesto; toss, and garnish with pine nuts.