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John Liu's Yam Noodles with Shiso Leaf Pesto

Delight your senses with this fresh, aromatic dish. Chef John Liu, head chef of Chifa LA, shares his well-loved recipe for yam noodles with shiso leaf pesto.

Recipe credit: Chef John Liu

Prep time: 10 mins

Cook time: 20-30 mins

Prepare the Pesto

STEP ONE

Chop and destem the shiso leaves.

STEP TWO

Heat up a frying pan to medium heat.

STEP THREE

Add 1 tbsp. of butter to the pan and move it around with a spatula to evenly coat the bottom of the pan.

STEP FOUR

Once the butter has browned a bit, add the garlic and let it incorporate into the butter.

STEP FIVE

Add the scallion and another tbsp. of butter if needed.

STEP SIX

Transfer the chopped shiso to the pan and turn off the heat.

STEP SEVEN

Stir the shiso into the butter mixture.

STEP EIGHT

Pour in the lemon juice or Japanese yuzu.

STEP NINE

Stir the mixture and let it sit in the pan.

Prepare the Yam Noodles

STEP ONE

In a saucepan, bring 8 cups of water to a boil.

STEP TWO

Place the yam noodles in a noodle strainer (or regular strainer) and sit the strainer in the water.

STEP THREE

Keep the noodles submerged in the water for 1-2 minutes.

STEP FOUR

Take out the noodles, shaking out any excess water from the strainer.

Combine and Serve

STEP ONE

Transfer the noodles into the pesto sauce in the frying pan and turn the burner back on to medium heat.

STEP TWO

Incorporate the noodles into the pesto sauce.

STEP THREE

Add in the ground pistachio and butter and stir everything together.

STEP FOUR

Plate the noodles and top with ground pistachios, nutritional yeast, and shiso leaf as desired. Serve and enjoy!