I don’t know about you, but cooking has been a huge source of creativity, comfort, and joy for me (well always), but especially during time in quarantine during the COVID-19 pandemic.
Cooking for one can be hard sometimes to find the motivation to whip out all the ingredients, equipment, and not to mention time (though let’s be real everyone has a lot of that these days). I love cooking, but most week nights I just want a simple, yet satisfying meal that comes together in about 30 minutes or less.
Enter in this new weeknight favorite of mine: Cilantro Asian-Style Pesto and Rice Noodles. This twist on classic Italian pesto was inspired by a dish I had at an amazing Asian-fusion restaurant in Austin called Bar Peached. The Bar Peached rendition was a Pesto Udon with Thai Basil Pesto, and it was so good I am still drooling over it over a year later. I used that as my inspiration here and adapted the Simply Whisked cilantro peanut pesto to make my own divine creation shared with you below.
In my version, I use thick pad thai rice noodles to soak up the perfectly light and refreshing pesto. The cilantro in the sauce provides a bright and herbaceous element (perfect for spring cooking), and the sodium from the soy sauce paired with the acidity from the lime juice make this pesto packed full of flavor. Plus, there is no cheese required in this pesto re-mix, so this recipe is also vegan.
I love versatile recipes that come together with ingredients already in my kitchen, as well as those in which ingredients can easily be swapped out for others. For this dish pictured below, I only had cashews on hand, but other nuts like peanuts, pine nuts, or almonds will work well too. You can even swap in any nut butter you have in your pantry.
Lastly, be sure to top with red radishes, as well as extra chopped cilantro and nuts, for a little extra color and texture. This recipe can be served on it’s own or enjoyed as a side with stir-fried protein and/or vegetables.
Put this on your #quarantinecooking list today, and be sure to tag me and let me know how it turned out!
Cilantro Asian-Style Pesto and Rice Noodles
Ingredients:
- 8-9oz rice noodles
- 1 cup cilantro
- 1/3 cup cashews or peanuts
- 1/4 cup lime juice
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1/2 tablespoon brown sugar
- 1/4-1/2 teaspoon crushed red pepper
- 2 cloves (or 1 teaspoon ground) garlic
- 1 teaspoon ground ginger
- Sliced red radishes
- Chopped cilantro
- Chopped nuts
Instructions:
- Cook rice noodles according to package instructions.
- In a food processor, add all other ingredients and blend until smooth.
- Toss rice noodles with sauce, and serve with extra nuts, chopped cilantro, and sliced red radishes.