Is your garden overflowing with this summer’s fresh tomatoes and basil? Then make this delicious, yet easy vegetarian recipe for a Spicy Pesto Margherita Yakisoba Noodle Salad. Homemade pesto recipe is included!
Today’s post is a little different because it’s about a recipe I developed for the JSL Foods Fortune Noodle Blogger Recipe Challenge. Sweet Southern friend/food blogger Katie at A Fork’s Tale told me about this contest and anything that she recommends is good enough for me, so I jumped at the opportunity. We got to choose a category (I picked the cold noodle salad) and our choice of noodles (I chose the Hot & Spicy Yakisoba Noodles). By the time my three packages of noodles arrived, I was beyond excited. I had already written down two recipes to try out so I was psyched to be finally holding these packages in my eager litttle hands. They had me reminiscing about my ramen college years, except these noodles are nothing at all like the ones I had in my younger years. They are fresh, not dried, and the seasoning packet is made with all-natural ingredients. I actually tasted the seasoning mix on it’s own before using it and wish I could buy this stuff in it’s own bottle. Also, if I had these noodle packs in college, the “freshman 15” would have turned into the “freshman 55” 🙂
I made both of the recipes I had written down and, surprisingly, they both tasted really good but this dish’s flavors definitely stood out above the other one. Maybe it’s because I used the most delectable organic fresh tomatoes and basil from my local farm’s CSA or maybe it’s because these noodles with their yummy seasoning pack are so freaking tasty or maybe it’s a combination of the two. All I know is that all the flavors worked pretty darn well together. The spicy pesto Margherita yakisoba noodle salad had a hearty kick of spiciness that made J and I wanting more after we cleaned our plates. Honesty, I can’t wait to try some of the other varieties and I’m happy they are available at my local stores, like Hanneford, Shaw’s, Shop Rite, and Roche Bros. It’s pretty awesome that you can be creative with them, adding any meat and/or fresh veggies you want for a super quick and easy meal at home. Takes less time to make than to drive to your local take-out Asian restaurant and it’s healthier.
This spicy pesto Margherita yakisoba noodle salad has all the flavors of a Margherita pizza with lots of fresh tomatoes, basil, and mozzarella cheese. The bright, garlicky flavor of the pesto blends in perfectly with the spicy tomatoes and the cubes of mellow mozzarella. A homemade pesto recipe is included but a pre-made, store bought pesto can be easily substituted. This salad can be eaten immediately after making it, but the flavors do improve with a little bit of sitting time. It’s good to refrigerate it for about an hour so all that pesto-spicy-tomatoey yumminess has a chance to meld into the noodles.
Super easy and delicious, hope you give this Spicy Pesto Margherita Yakisoba Noodle Salad recipe a try the next time you feel like ordering take-out noodles from your favorite Asian restaurant.
Spicy Pesto Margherita Yakisoba Noodle SaladPrint Pin Rate
- 1 (7.7 ounces) Fortune Hot & Spicy Yakisoba Noodles
- 2/3 cup fresh ripe tomatoes, chopped
- 2 teaspoon good quality olive oil
- 1 cup fresh basil leaves, packed
- 1/4 cup good quality olive oil
- 1 small fresh garlic clove, peeled and finely minced (about 1 teaspoon)
- 2 tablespoon pine nuts, toasted
- 1 tablespoon Parmigiano-Reggiano or Pecorino cheese, freshly grated
- 1 teaspoon fresh lemon juice
- 1/2 cup mozzarella cheese, cut into 1/2" cubes
- Open the Fortune Hot & Spicy Yakisoba Noodle package and set aside the fresh noodles for later use. In a medium bowl, add the contains of the spice packet, tomatoes, and 2 teaspoons olive oil. Mix well, then cover the mixture and set aside.
***Can use store bought pesto or use the homemade version below:
To make the pesto (makes 1/3 cup):
- Put the basil leaves, garlic, and pine nuts in the bowl of an immersion hand blender or a small countertop food processor/chopper and process until all ingredients are roughly chopped. Add the remaining 1/4 cup olive oil, grated Parm or Pecorino cheese, and lemon juice. Process until mixture is smooth. Set aside.
- Prepare the noodles by lightly puncturing the package and placing in a microwave on high for 1 minute (alternatively can run sealed package of noodles under warm running water until noodles loosen up).
- Place prepared noodles in a large bowl, add 1/4 cup of pesto, and mix well. Add the tomato mixture and the mozzarella cheese cubes and lightly mix together. Cover mixture and place in refrigerator for at least 1 hour to allow the flavors to develop.
Recipe Notes & Tips:
- To store leftover pesto: cover top of pesto with a thin layer of olive oil and store in a covered airtight container for up to 1 week.