People like to ask me “what’s your favorite recipe?” and I never have an answer. My “favorite” is often what’s most recent and/or what’s coming up next…
But this one combines two definite favorites – blistered shishito peppers (which I usually make as an appetizer), and one of my go-to simple soba noodle recipes. Because my “favorites” are almost always the simple things.
I brought home a bunch of shishito peppers from the farmers market, but the base of this recipe is so versatile – feel free to sub in a star vegetable of your choice.
The noodles get tossed in a light sesame-soy dressing, and topped with avocado and sesame seeds. Sometimes I add sliced miso-broiled eggplant, or dengaku glazed cod or salmon. Other times, I pack it with sautéed greens and other veggies. I’ve probably never made this exactly the same way twice.
In other news – (holy crap!) check out my interview on Food & Wine! I talk about vegan food, beefy Chicago, matcha, and of course, tacos…
- 6 ounces soba noodles
- a big handful of shishito peppers
- 2 tablespoons thinly chopped scallions
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 small ripe avocado + (optional) squeeze of lime
- 1 tablespoon sesame seeds
- (optional) add a protien: tofu, edamame, salmon, etc
- Boil a medium sized pot of (salted) water and preheat a cast iron skillet or broiler.
- Cook soba noodles until al dente (about 8 minutes). Drain, shake out excess water and transfer to a medium bowl.
- While your soba boils, roast shishito peppers in a (dry) preheated cast iron skillet or under the broiler. Let them roast until black and blistered (usually 8-10 minutes). Remove from heat and let cool slightly. Slice off the stems and coarsely chop the peppers, before tossing them in the bowl with the noodles.
- Toss noodles with scallions, chopped shishitos, sesame oil, soy sauce, and rice vinegar. Top with sliced avocado (see tip below) and sesame seeds. Taste and adjust seasonings.
- Add tofu or a protein of your choice to make this a bigger meal. Add a squeeze of sriracha to spice it up. Serve warm or at room temp.
The soba that I use is not gluten free. You can find 100% buckwheat soba (that is gluten free). I don’t prefer it because I find it to be a bit clumpy.