mains/meat free/quickie/recipes/that noodle life

Shishito Soba Recipe

Posted August 8, 2016 by Stephanie

Give me all the shishitos, especially when simply blistered and tossed with some salt. These little green peppers are SO addictive. And I like the whole Russian roulette thing they have going on – only 1 in 10 turns out to be spicy. Mike and I like to face off and eat them, with a straight face, taking turns. The one that ends up eating the spicy one is both the winner (because spicy!) and the loser (because, well, that’s how Russian roulette works).

shishito soba recipe - www.iamafoodblog.com

This time around, we must’ve eaten about 15 or 16 before we got to a spicy one. It was funny though because we were laughing about the whole thing, thinking that we got a bunk batch with only mild peppers when all of a sudden I was like, oh wait – the 1 in 10 hot shishito really does exist! My mouth was on fire for the remaining peppers, but I didn’t mind because I’m all about the spice.

shishito soba recipe - www.iamafoodblog.com shishito soba recipe - www.iamafoodblog.com

These peppers were perfect with a tangle of ice water shocked soba seasoned with soy, garlic, dashi and a sprinkle of shichimi togarashi. The whole thing came together quickly, which is perfect for summer. To me, nothing beats a heaping dish of cold noodles in the late evening heat. Especially if there’s a side of blistered shishitos to go with. Spicy bliss.

Have a spicy one!
xoxo steph

PS – We’ve been nominated for a Saveur Blog Award for Most Inspired Weeknight Dinners!! We’re over the moon excited because it’s completely unexpected. There are amazing blogs in all the categories, so hop on over to vote (daily) for who you love! Maybe it’s even I am a Food Blog?! ;)

shishito soba recipe - www.iamafoodblog.com

Shishito Soba Recipe
serves 2


  • 1-2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon dashi powder*
  • 2 cloves garlic, minced
  • freshly ground pepper
  • oil, for the pan
  • 6 ounces shishito peppers (about 2 cups)
  • salt and freshly ground pepper
  • 4 ounces soba noodles
  • shichimi togarashi*, to finish
  • seaweed strips, to finish
  • sliced green onions, to finish

In a small bowl, whisk together the soy sauce, sesame oil, dashi powder, garlic, and plenty of fresh pepper. Set aside.

Heat a splash of oil in a cast-iron pan or heavy bottomed skillet over medium high heat. When shimmery, add the peppers and cook, turning occasionally, until blistered. Remove from the heat and season with salt and pepper.

Cook the soba noodles according to the package, drain and rinse well in ice cold water, rubbing and swishing the noodles around with your hands. Drain well and toss with the dressing. Taste and adjust if needed. Serve topped with shichimi togarashi, nori strips, green onions and a heaping side of blistered shishitos. Enjoy!

Notes:

If you haven’t heard of dashi powder, it’s basically instant soup stock. You can find it at your friendly local Asian grocery store in the Japanese section or on amazon.com. Shichimi togarashi is also in the Japanese section – it’s a mix of seven spices and it’s addictive on almost everything!

shishito soba recipe - www.iamafoodblog.com

12 Comments

  1. i’ve never had shishito peppers before, but it’s probably time to try. have you had bibim naengmyun? they’re cold spicy korean noodles that are my faveeee and they’re refreshing and perfect for summer.

    1. Stephanie Le says:

      shishitos are kinda like padrons, both are so good. i haven’t had naengmyun, but it sounds delish!

  2. Emily says:

    I love your new site design, Stephanie!! It’s so fantastic looking <3 Also these peppers, oh my gosh :) Congratulations on the nomination! Heading over to vote :) :)

    1. Stephanie Le says:

      thanks emily!! mike did an awesome job, i’m in love with it!! and yes yes to shishitos!!!
      thanks for voting!!

  3. Mandy says:

    I think we both have ADD when it comes to blog design lol ;P. Congrats on the nominations! Maybe we will see each other in ny this time!

  4. Jack Ebel says:

    I love your blog. I hope this is how I subscribe.

  5. Allyson says:

    I’ve tried shishitos all of twice, and only as a bar snack, but this looks so damn good that I have to go try it now.

  6. Omgness shishito is one of the best things ever!!!!!! It is so incredibly refreshing, great for whetting the appetite when there’s no appetite (but let’s face it, I only recall a handful of times in my life I didn’t want to eat hahaha), and so so good with plain rice, paired with raw sliced garlic, gochujang or bean/gochujang paste….. My mouth is watering thinking about it and this is such a great pairing.

  7. Shareba says:

    I’ve been reading about shishito peppers for like 2 years now and I still haven’t tried one. I feel like I’m missing out! Congrats on the nomination – I’ve voted ;)

  8. Gem says:

    I love shishito Peppers. I will normally grill them with a little sea salt in my small toaster oven. Serves as a great snack. Have not encountered a spicy one though. Love this recipe :)

  9. HrmJJ says:

    I live in Vancouver but I can’t seem to find Shishito peppers anywhere! Where do you buy them?

    1. Stephanie Le says:

      i usually buy them down in the states, at trader joes! i know, it’s crazy to cross the boarder for peppers, but i haven’t seen them here either.

Leave a Reply

Your email address will not be published. Required fields are marked *