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.
- 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)
- light sauce for noodles (optional for additional sauce or instead of pesto)
- 1/4 cup Thai Basil Pesto to garnish on individual pasta dishes (1/2 tablespoon per serving)
- peanuts and or sesame seeds for garnish
- 3 tablespoon rice vinegar
- 2 tablespoon soy sauce
- 2 tablespoon canola oil
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon chili garlic paste (I prefer to use 2 T but adjust to your tastes)
- 1/2 teaspoon minced garlic
- 1/2 teaspoon grated fresh ginger root
- 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.
- 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. Whisk the light sauce ingredients together, then pour over vegetables and pasta. Toss then garnish with peanuts, sesame seeds. Top each individual serving with a teaspoon of Thai Basil Pesto.
For this recipe, I have included a light sauce as well as the pesto. 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.
- 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)
- 1 tablespoons minced fresh ginger
- 1/4 cup hot water
- 1/2 cup peanut butter
- 4 tablespoons rice vinegar
- 1 tablespoons soy sauce
- 1/2 teaspoon miso
- 1/4 teaspoon chili paste
- 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.
- Whisk all ingredients together until well combined. 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.