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Ingredients
For the pesto:
- 2 tablespoons Unsalted Miyoko's European Style Cultured Vegan Butter
- 8 to 12 shiso leaves
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced scallion
- 1/2 Japanese yuzu or lemon juice
For the yam noodles:
- 1 teaspoon Unsalted Miyoko's European Style Cultured Vegan Butter
- 8 cups water
- 7 ounces (about 7/8 cup) yam noodles
- 1 tablespoon shelled and ground pistachios
- 1 tablespoon nutritional yeast (optional)
Instructions
Prepare the pesto:
- Chop and destem the shiso leaves.
- Heat up a frying pan to medium heat.
- Add 1 tbsp. of butter to the pan and move it around with a spatula to evenly coat the bottom of the pan.
- Once the butter has browned a bit, add the garlic and let it incorporate into the butter.
- Add the scallion and another tbsp. of butter if needed.
- Transfer the chopped shiso to the pan and turn off the heat.
- Stir the shiso into the butter mixture.
- Pour in the lemon or Japanese yuzu or lemon juice.
- Stir the mixture and let it sit in the pan.
Prepare the yam noodles:
- In a saucepan, bring 8 cups of water to a boil.
- Place the yam noodles in a noodle strainer (or regular strainer) and sit the strainer in the water.
- Keep the noodles submerged in the water for 1-2 minutes.
- Take out the noodles, shaking out any excess water from the strainer.
Combine and serve:
- Transfer the noodles into the pesto sauce in the frying pan and turn the burner back on to medium heat.
- Incorporate the noodles into the pesto sauce.
- Add in the ground pistachio and butter and stir everything together.
- Plate the noodles and top with ground pistachios, nutritional yeast, and shiso leaf as desired. Serve and enjoy!
Notes
This recipe was created by Chef John Liu for Miyoko's.
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