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Spicy Pesto Soba
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    Spicy Pesto Soba

    The Japanese considered 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 tsp 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 tblspn soy sauce
  • 6 tblspns Japanese rice vinegar
  • 3 tblspns sugar
  • 2 tblspns mirin (sweetened rice wine) or 2 tblspns Chinese rice wine or sake plus 1 tblspn 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: Nina Simonds' Asian Noodles: Mouthwatering Dishes to Twirl, Slurp and Savor published by William Morrow.
    Posted By:???
    Post Date: February 15, 1997

    *BACK TO PASTA*







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