Soba Noodles with Shishitos

Name: Soba Noodles with Shishitos
Yield: 4 servings
Ingredients: 6 ounces soba noodles a big handful of shishito peppers (what you received in your box this week); 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, or an additional dash of rice wine vinegar; 1 tablespoon sesame seeds (optional) add a protein: tofu, edamame, salmon, etc.

Serves 4

Adapted from Jeanine Donofrio

peppers

Method

You can also grill or roast your shishitos if you prefer.

1
Boil a medium sized pot of (salted) water and preheat a cast iron skillet or broiler.
2
Cook soba noodles until al dente (time varies with brand). Drain and transfer to a medium bowl.
3
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.
4
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.
5
Add tofu or a protein of your choice to make this a bigger meal. Add a squeeze of sriracha or your favorite chili sauce to spice it up. Serve warm or at room temperature.

From the farm's kitchen

View the original recipe