Soba Noodles With Shishitos And Avocado Recipe

Soba noodles: Thin Japanese noodles made from buckwheat, they have a nutty flavor and cook quickly.

Sesame oil: A fragrant oil that adds a toasty, nutty taste to dishes.

Shishito peppers: Small, mild peppers that blister nicely when cooked, adding a smoky flavor.

Avocado: Creamy fruit that balances the dish with its smooth texture.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans.

Rice vinegar: A mild vinegar with a slightly sweet taste, common in Asian cooking.

Honey: Natural sweetener that adds a touch of sweetness to the sauce.

Garlic: Adds a sharp, savory flavor when minced.

Ginger: Fresh ginger brings a warm, spicy note to the sauce.

Sesame seeds: Tiny seeds that add crunch and a nutty flavor as a garnish.

Green onions: Mild onion flavor and a pop of green color for garnish.

One of the coolest parts of this Soba Noodles With Shishitos And Avocado Recipe is cooking the shishito peppers until they’re nicely blistered. Here’s how you can get that just right, step by step:

1. Heat your pan over medium heat and add the sesame oil. Let it warm up for about a minute so it’s hot but not smoking.
2. Add the shishito peppers in a single layer. Don’t crowd the pan—if they’re too close, they’ll steam instead of blister.
3. Let them cook without moving them too much. After a couple of minutes, you’ll see little dark spots or blisters forming on the skin.
4. Use tongs to turn them occasionally so they get blistered all over, which usually takes about 5 minutes.

Blistering the shishito peppers like this makes them taste smoky and a bit sweet, which adds a fun contrast to the soft avocado and the nutty soba noodles. Plus, the texture changes from soft to slightly crisp, which makes every bite interesting.

When I first tried this, I kept stirring the peppers too much because I was worried they’d burn. But actually, letting them sit still for a bit is what helps those beautiful blisters form. Also, if you don’t have sesame oil, you can use a neutral oil like vegetable oil, but the sesame oil adds a nice flavor that’s worth it.

Once you’ve got the blistered shishito peppers, tossing them with the soba noodles, avocado, and that tangy sauce makes the whole dish come alive. It’s a simple trick that really makes a big difference!

• soba noodles - Substitute with whole wheat spaghetti: Whole wheat spaghetti has a similar texture and nutritional profile to soba noodles.

• sesame oil - Substitute with olive oil: Olive oil provides a different but still rich flavor, and is a healthy alternative.

• shishito peppers - Substitute with padrón peppers: Padrón peppers have a similar mild heat and flavor profile to shishito peppers.

• avocado - Substitute with edamame: Edamame adds a creamy texture and a good source of protein, similar to avocado.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used as a natural sweetener.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic quality to ginger.

• sesame seeds - Substitute with chia seeds: Chia seeds provide a similar crunch and nutritional benefits.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the soba noodles to cool completely before storing. This prevents condensation, which can make the noodles soggy.
• Transfer the cooled soba noodles with shishito peppers and avocado into an airtight container. If possible, use a container with separate compartments to keep the avocado from getting mashed.
• Store the container in the refrigerator. The dish will stay fresh for up to 3 days.
• If you plan to freeze the dish, omit the avocado as it does not freeze well. Instead, add fresh avocado when you are ready to serve.
• For freezing, place the soba noodles and shishito peppers in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. The dish can be frozen for up to 1 month.
• When ready to eat, thaw the frozen soba noodles and shishito peppers in the refrigerator overnight.
• Reheat the thawed dish in a pan over medium heat, adding a splash of soy sauce or sesame oil to refresh the flavors.
• Garnish with fresh avocado, sesame seeds, and green onions just before serving to maintain the dish's vibrant taste and texture.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of sesame oil or a bit of water to the pan.
  3. Add the leftover soba noodles with shishito peppers and avocado.
  4. Stir gently to combine and heat evenly, about 3-5 minutes.
  5. Ensure the avocado is added towards the end to avoid overcooking.
  6. Garnish with fresh sesame seeds and green onions before serving.

• Microwave Method:

  1. Place the soba noodles with shishito peppers and avocado in a microwave-safe dish.
  2. Add a tablespoon of water or soy sauce to keep the noodles moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 1-2 minutes, stirring halfway through.
  5. Check the temperature and heat for an additional 30 seconds if needed.
  6. Garnish with fresh sesame seeds and green onions before serving.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Place the soba noodles with shishito peppers and avocado in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 10-15 minutes, stirring halfway through.
  5. Ensure the avocado is added towards the end to avoid overcooking.
  6. Garnish with fresh sesame seeds and green onions before serving.

• Pot: Used to cook the soba noodles according to package instructions.

• Colander: Essential for draining the cooked soba noodles.

• Pan: Used to heat sesame oil and cook the shishito peppers until blistered.

• Small bowl: Perfect for mixing the soy sauce, rice vinegar, honey, garlic, and ginger to create the sauce.

• Knife: Necessary for slicing the avocado and mincing the garlic.

• Cutting board: Provides a stable surface for slicing the avocado and mincing the garlic.

• Grater: Used to grate the ginger for the sauce.

• Tongs: Handy for tossing the soba noodles with the sauce, shishito peppers, and avocado slices.

• Serving bowl: Ideal for serving the final dish.

• Measuring spoons: Ensures accurate measurement of sesame oil, soy sauce, rice vinegar, and honey.

• Spatula: Useful for stirring the shishito peppers while they cook in the pan.

Prep ingredients in advance: Slice the avocado and mince the garlic and ginger ahead of time.

Use pre-cooked noodles: Opt for pre-cooked soba noodles to save boiling time.

Blister peppers quickly: Use a high heat to blister shishito peppers faster.

Make sauce in bulk: Prepare a larger batch of the soy sauce, rice vinegar, honey, garlic, and ginger mixture to use for future meals.

Garnish efficiently: Pre-chop green onions and keep sesame seeds handy for quick garnishing.