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…
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.
If your garden (or farmers market) is overflowing with fresh cucumbers, tomatoes, and basil, it’s salad-making time! Just add a few more key ingredients, and this fresh and flavorful recipe will be your new favorite Summer dish. And for only 250 calories, it offers 10 grams of protein and over five grams of fiber. Healthy...