Soba noodles are the lunch of champions.
3 serrano chiles, 2 halved and seeds removed, 1 thinly sliced2 cups chopped basil leaves, plus torn leaves for servingCook noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, reserving 1/4 cup soba cooking liquid.
Meanwhile, whisk miso, lime juice, and oil in a large bowl. Chop halved chiles, garlic, and a pinch of salt together on a cutting board, then use the side of chef’s knife to mash into a paste. Transfer to bowl with miso mixture and mix well. Add scallions, chopped basil, and cilantro and toss to combine; season pesto with salt.
Add soba, watercress, and sliced chile to pesto and toss, adding reserved soba cooking liquid by the teaspoonfuls as needed, until nicely coated.
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