Soba Noodles with Shishitos

Adapted from Jeanine Donofrio

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

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.

Boil a medium sized pot of (salted) water and preheat a cast iron skillet or broiler.

Cook soba noodles until al dente (time varies with brand). Drain 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 or your favorite chili sauce to spice it up. Serve warm or at room temperature.