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Coriander & Nori ‘Pesto’ Soba w/ Wok Seared Greens

April 18, 2011

Coriander & Nori ‘Pesto’ Soba w/ Wok Seared Greens

This soba noodle recipe is a real fusion of flavours resulting in a creamy pesto(ish) sauce that teams wonderfully with the vibrant wok seared greens. Soba noodles are a favourite for their delicious texture and flavor and here they work beautifully to tie the ingredients together in a super tasty vegan recipe that’s pretty simple to prepare.

On our trips to beautiful Japan I often ate soba noodles when I wasn’t sure of anything else on the menu and was never disappointed. In fact, no food I ate in Japan was anything less than amazing. And while this dish is not exactly Japanese it is non-the-less a tasty way to enjoy delicious soba noodles!

I adapted this vegetarian recipe from a great cookbook ‘Simple Japanese’ and am very happy with the result. While it can be intimidating to recreate traditional Japanese food in your own kitchen it can be fun to play around with different ingredients and bring together interesting combinations of flavours.

The ‘pesto’ is a tasty mix of coriander, soy, pickled ginger and nori (dried seaweed) brought together with tofu to create a creamy style sauce that has a similar consistency to a true pesto pasta sauce. Paired with fresh wok seared greens and soba noodles; it’s like a pesto spaghetti but with subtle eastern flavours. Beautifully green in colour, this healthy vegetarian dish is super delicious!!

Corinader & Nori ‘Pesto’

Preparation time: 10 mins

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  • 3g (0.1 oz) nori [roasted seaweed]
  • 1 bunch coriander [clinatro]
  • 20g (0.7 oz) pickled ginger
  • 200g (7 oz) firm tofu, broken into smallish pieces
  • 1 tbs vegetable oil
  • 1 tbs tamari or soy sauce
  • 1 tbs sesame oil
  • 1 tbs maple syrup
  • ½ tsp wasabi (optional)

Soak the nori in a little water until soft, this should only take a few minutes.

Roughly chop the coriander leaves and stems and add to a food processor along with the softened nori, pickled ginger and tofu.

In a small bowl wisk the oil with the tamari or soy sauce, sesame oil, maple syrup and wasabi if using.

Process the tofu mixture gradually adding the oil mixture to form a smooth thick sauce, taste test and add a little more wasabi and/or tamari or soy if desired.

The ‘pesto’ can be made ahead of time and refrigerated.

Coriander & Nori ‘Pesto’ Soba w/ Wok Seared Greens

Coriander & Nori ‘Pesto’ Soba w/ Wok Seared Greens

Preparation time: 15mins // Serves 4

  • coriander & nori ‘pesto’ (as prepared above)
  • 275g (10 oz) soba noodles
  • 1 tbs vegetable oil
  • 1 garlic clove, minced
  • 2 shallots, sliced
  • 230g (8 oz) young asparagus, woody ends remove & sliced in half lengthways
  • 60g (2 oz) snowpeas
  • 1 tbs sesame seeds

Gently boil the soba noodles in plenty of water for 3-4 minutes, strain and rinse, set aside.

Heat the oil in a wok, add the garlic and fry for 1 minute over a medium heat. Add the shallots, asparagus, snowpeas and sesame seeds. Continue to toss over a medium/high heat for a few minutes until the asparagus and snowpeas are coloured but still crisp.

Add the cooked soba noodles and toss through enough of the ‘pesto’ mixture to coat well. Heat through and serve immediately with a little extra soy and/or wasabi if desired.

A fantastic healthy vegan recipe that’s a little different from your traditional pasta dish!

Coriander & Nori ‘Pesto’ Soba w/ Wok Seared Greens

{ This vegan recipe was adapted from Wakame Corinader Sauce, Pancetta & Soba found in Simple Japanese by Silla Bjerrum. }

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  • Jessica April 18, 2011 at 7:12 pm

    This looks divine. I’ve been on the lookout for new soba recipes following a short stint in Japan. Tack så mycket! x

  • sally April 19, 2011 at 1:37 am

    I’ve made coriander pesto before, but never thought of mixing in nori, ginger and tofu. It sounds delicious!

  • Nomz April 19, 2011 at 3:00 am

    This recipe is great because I love pasta but I hate cheese…and the two often go together! The picture looks so delicious!

  • Jennifer (Delicieux) April 19, 2011 at 7:52 am

    Wow, this looks divine Trudy and it’s a wonderful variation from the usual pesto. So different and I’m sure so tasty. I will have to try this.

  • Trudy ~ Veggie num num April 19, 2011 at 10:42 am

    Hi everyone and thanks for stopping by!! This recipe is absolutely something a little different from the norm but we really enjoyed it, I hope you do too :)

  • Brooke April 20, 2011 at 6:18 pm

    Tried this recipe last night, I was lucky enough to have the luxury of sitting down with a glass of wine while my boyfriend cooked this fantastic recipe. It was an absolute delight to eat and full of flavours we both love but had ever thought of combining them. Thanks!!!!

  • Trudy ~ Veggie num num April 21, 2011 at 11:58 am

    Hi Brooke! Thanks for dropping in and leaving such a lovely comment!! Great to know you both enjoyed the recipe, you’re right, it’s an interesting combination of flavours that works well 😀

  • lynne April 24, 2011 at 6:02 am

    yum! I love soba and I’m always looking for a new way to eat it!