Soba Noodles and Vegetables with Thai Basil Pesto Recipe

Soba Noodles with Vegetables and Fresh Spring Rolls with Peanut Sauce

Written by Becky

A week or so ago I posted my latest discovery of Thai Basil Pesto, today I want to share with you a couple dishes to use the pesto in: Soba Noodles and Vegetables with Thai Basil Pesto and a recipe for fresh spring rolls using Thai Basil Pesto.

Fresh Spring Rolls with Peanut Sauce Recipe

This Asian pasta dish is one of our go-to dishes to bring to friends when they have a baby. We are definitely in the season of babies with our group of friends and it’s been so fun celebrate with our friends by sharing a meal with them. I try to bring something healthy, loaded with vegetables and full of flavor. One friend even said that she thinks eating healthy after having her baby helped her to avoid postpartum depression. A healthy meal goes a long way! We sometimes switch it up and bring over Kung Pao Chicken but spring rolls are always part of the meal. The spring rolls are light and fun to make and share, plus they are super easy and once you’ve sliced up all of the vegetables you can divide them up between the pasta and the spring rolls for the two separate dishes.
This soba noodle pasta dish is so versatile, I have served it with a light sauce, then topped with Thai Basil Pesto and I’ve also served it with a peanut sauce (recipe below). The sauces can be made in advance as well as chopping the vegetables. If you have a mandolin this is a great recipe to dust that off for.  I use the mandolin to slice up all the vegetables for both these dishes.
Soba Noodles with Veggies and Thai Basil Pesto Recipe
Soba Noodles with Vegetables

Yield: 4-6 servings

Soba Noodles with Vegetables


  • 1 package soba noodles
  • 2-3 cups of vegetables, roasted or stir fried in light oil (broccoli, matchstick cut carrots, strips of red peppers, edamame)
  • Peanut Sauce OR 1/4 cup Thai Basil Pesto to garnish on individual pasta dishes (1/2 tablespoon per serving)
  • peanuts and or sesame seeds for garnish


  1. Slice up all of the vegetables using a mandolin or a sharp knife, slicing them into thin strips, and bite sized pieces for the broccoli. Stir fry the vegetables in a couple tablespoons of oil for just a few minutes, so they remain crisp but are also cooked.
  2. Cook the package of soba noodles according to direction (usually boil for about 5-10 minutes). Add vegetables to soba noodles in a big bowl. Toss veggies and noodles with peanut sauce or thai basil pesto. Toss then garnish with peanuts, sesame seeds. Top each individual serving with a extra teaspoon of Thai Basil Pesto.


For this recipe, you can use part of the peanut sauce from below or just toss with the thai basil pesto. Or try a little of both. I think they go well together but you could also just serve the noodles with a more generous amount of pesto on each dish and forgo the other sauce.
Fresh Spring Rolls with Peanut Dipping Sauce
Fresh Spring Rolls with Peanut Sauce

Yield: 10 spring rolls

Fresh Spring Rolls with Peanut Sauce


  • 10 round sheets of rice paper
  • 2 cups of thinly sliced vegetables (red peppers, carrots and I added cucumbers)
  • 1/2 cup mint or basil
  • 5 teaspoons thai basil pesto (optional)
  • for the Peanut Dipping Sauce
  • 2/3 cup creamy natural peanut butter
  • 2 tablespoons rice vinegar
  • 2 1/2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons agave (or honey)
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon miso
  • 1 clove garlic, minced
  • 1 teaspoon finely grated ginger
  • Dash of red pepper flakes, to taste OR 1/4 teaspoon chili paste
  • 1/3 cup warm water
  • peanuts for garnish


  1. In a wide skillet heat up a cup of water to warm. Place 1 rice paper at a time in the warm water, flipping after only a few seconds. Once paper is malleable, transfer to a plate then add a small amount of each vegetable, smear a half teaspoon of thai basil pesto along the vegetables, and add in a few leaves of mint or basil. Fold the ends of the rice paper up, the roll from right to left until the paper is sealed. Serve with Peanut Dipping Sauce.
  2. for the Peanut Dipping Sauce
  3. Stir together the peanut butter, vinegar, soy sauce, sesame oil, agave, lime juice and miso. Whisk until smooth. Then add in the garlic, ginger and red pepper flakes. Gradually stir in the warm water until smooth. Add more water as needed for the right consistentcy. Serve alongside Fresh Spring Rolls or mix into Soba Noodle Pasta.


the peanut sauce can be also used on top of soba noodles instead of the pesto or light sauce.

Comments (11)

  1. I love all the recipes in your blog.
    But I am not familiar with the ingrediets and do not know where to get them. It be very helpful if there is a vocabulary area that shows the meaning of some.Like pesto,rice paper,and more from all the wonderful
    recipes.I am just learning how to cook
    and seeing your recipes motivates me to learn more. Thank you for your recipes.

    • Hi Nene, please feel free to leave comments on any recipe you have questions on and I would be glad to help! I don’t currently have a vocabulary area. As for pesto – its a Italian sauce made with basil, olive oil, garlic, Parmesan cheese, and nuts (most commonly pine nuts). I use it over pasta, chicken and veggies but its uses are limitless. For rice paper, I find it at Asian food stores or Health Food stores. It is what you use to wrap the spring rolls. You have to get it wet with a bit of hot water in order to make it pliable to roll. Again, feel free to ask any more questions that you come across! Take care, Becky

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