Soba with Green Chilli Pesto

Ingredients for Soba with Green Chilli Pesto

• 110g soba (Japanese-style noodles)

• Kosher salt

• 2 tablespoons white miso

• 1 tablespoon fresh lime juice

• 3/4 teaspoons toasted sesame oil

• 3 serrano chillies, 2 halved and seeds removed, 1 thinly sliced

• 1 garlic clove, peeled

• 2 spring onions, white and pale-green parts only, chopped

• 2 cups chopped basil leaves, plus torn leaves for serving

• 2 cups chopped coriander

• 2 cups trimmed watercress

• Toasted sesame seeds (for serving)

Cook noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, reserving 60ml soba cooking liquid.

Meanwhile, whisk miso, lime juice, and oil in a large bowl. Chop halved chillies, 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 spring onions, chopped basil, and coriander and toss to combine; season pesto with salt.

Add soba, watercress, and sliced chilli 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.