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Shiso Pesto Somen Salad
4.9 from 141 votes

Shiso Pesto Somen Salad

This Shiso Pesto Somen Salad blends thin somen noodles with a fresh pesto made from shiso leaves and grapeseed oil, finished with yuzu juice and lemon zest for brightness. Chilled noodles dressed in fragrant herb oil create a light, refreshing dish that balances mild herbal notes with citrus tang, suitable as a warm-weather salad or light meal.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 2 servings
Course: Salad
Cuisine: Japanese

Ingredients

  • 4 ounce somen noodles
  • 5 shiso leaves bunches
  • 3/4 cup grapeseed oil
  • 1/4 teaspoon salt
  • 1/4 ounce yuzu juice
  • 1 tablespoon lemon zest

Instructions

    Cup of Yum
  1. Bring 2 quarts ( ~2 liters) heavily salted water to a boil.
  2. Add noodles and stir once, then leave to cook until al dente.
  3. Strain and then plunge into a bowl of ice water to cool. Strain again and set aside, refrigerating until use.
  4. Combine shiso leaves, oil and salt in a blender. Pulse until smooth.
  5. Dress noodles with shiso pesto, then mix in yuzu juice.
  6. Serve either on plates or in a big bowl, family-style, garnished with lemon zest.

Notes