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 and Thai Basil Pesto

Yield: 4-6 servings

Soba Noodles with Vegetables and Thai Basil Pesto

Ingredients

  • 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
  • light sauce for soba noodles:
  • 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

Instructions

  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. 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.

Notes

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.

http://www.thevintagemixer.com/2012/10/soba-noodles-with-vegetables-and-fresh-spring-rolls-with-peanut-sauce/
Fresh Spring Rolls with Peanut Dipping Sauce
Fresh Spring Rolls with Peanut Sauce

Yield: 10 spring rolls

Fresh Spring Rolls with Peanut Sauce

Ingredients

  • 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
  • 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

Instructions

  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. 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.

Notes

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

http://www.thevintagemixer.com/2012/10/soba-noodles-with-vegetables-and-fresh-spring-rolls-with-peanut-sauce/

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