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Buckwheat Soba Noodles with Matcha Pea Pesto

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Buckwheat Soba Noodles with Matcha Pea Pesto
[[ recipeID=recipe-2m2b0gs43, title=Buckwheat Soba Noodles with Matcha Pea Pesto ]]

Eric is the founder and chief evangelist at Breakaway Matcha. He's also an author, ghostwriter, editor, cooking instructor, and private chef. For 16 years, he lived and worked in Japan, where he took deep dives into all things matcha, food, literature, arts, and culture. Eric is the author of three cookbooks: The Breakaway Cook, The Breakaway Japanese Kitchen, and Eric's Kitchen. He lives and works in Marin County, CA.

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Buckwheat Soba Noodles with Matcha Pea Pesto

It's rare for dishes to be equally good served warm or cold, but this is one of them. Good soba noodles are such a delight; they have an earthy, almost nutty flavor and a great mouthfeel and texture. Buckwheat is a pseudo grain related to rhubarb, and the seeds produce a creamy, nutty flour. The peas and matcha bring out the natural sweetness of the noodles.

Servings:

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  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

Pesto

  • 1 Cup defrosted frozen peas
  • ½ Cup packed mint leaves
  • 2 Tablespoons avocado oil
  • 1 Tablespoon fresh lemon juice
  • 1 Clove garlic, peeled, chopped
  • 1 Teaspoon matcha
  • 1 Teaspoon diced fresh ginger
  • Good salt and freshly ground black pepper, to taste
  • Grated fresh lemon zest, to taste

Soba Noodles

  • 8 Ounces buckwheat soba noodles
  • Matcha Salt for sprinkling
  • Toasted sesame seeds for sprinkling

Instructions

  1. Combine the pesto ingredients in a food processor and process to blend.
  2. Prepare the noodles according to package instructions. Drain, then toss with the pesto.
  3. Divide between serving bowls. Season with matcha salt and garnish with toasted sesame seeds. Serve warm or cold.

Notes

You can easily double or triple the pesto and have it around -- great dipping sauce for veggies. 


Makes about 2/3 cup of pesto.

Serves 2.