Okay, I remember complaining last week that it didn’t feel like spring, but now I think it totally does! The sun peeks out a bit every here and there and oh, RAIN. Yes, I’m talking about a Vancouver spring. Seems like it’s been such a drab week – grey skies and rainfall. But honestly speaking, we have been getting some great sunny days randomly — not complaining one bit. Atleast the temperatures have been increasing and we’re (almost) consistently in double digit weather, hurrah!
Well, technically it’s a pistou but since so many people are more familiarized with the term pesto, I decided to use that term instead (a pistou is similar to a pesto but it does not contain cheese or nuts). But this recipe here is very close to a pesto, you’ll see why. But…an Asian pistou!? Yes, my friends, I was inspired. Inspired to experiment in the kitchen with yet another chilled noodle salad. This time around? Soba noodles with chive, parsley and miso pistou.
I love soba noodles. They’re probably one of my favourite Asian noodles. Perfectly chewy, nutty, and goes great with just about anything. So naturally, I was thrilled when I spotted my eye on Sprouted Kitchen’s kale and brussel sprout soba noodle salad.
And salad with noodles, this was.