Soba Noodles with Shishitos & Avocado

Soba Noodles with Shishitos and Avocado / @loveandlemons

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.

soba noodles with shishitos and avocado / @loveandlemons soba noodles with shishitos and avocado / @loveandlemons

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.

soba noodles with shishitos and avocado / @loveandlemons IMG_5991-2

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.

soba noodles with shishitos and avocado / @loveandlemons

In other news – (holy crap!) check out my interview on Food & Wine! I talk about vegan food, beefy Chicago, matcha, and of course, tacos…

soba noodles with shishitos & avocado

Serves: serves 2
  • 6 ounces soba noodles
  • a big handful of shishito peppers
  • 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
  • 1 tablespoon sesame seeds
  • (optional) add a protien: tofu, edamame, salmon, etc
  1. Boil a medium sized pot of (salted) water and preheat a cast iron skillet or broiler.
  2. Cook soba noodles until al dente (about 8 minutes). Drain, shake out excess water 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 to spice it up. Serve warm or at room temp.
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.


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Rate this recipe (after making it):  

  1. Sara Smith from

    The color of this noodles so special! Will try on tomorrow for lunch!

  2. Love this soba noodles recipe. It is easy to make and a great idea for supper when working all day.

  3. Sarah from

    I might just have to make this, seeing that I love soba noodles and just happened to find some shishito peppers at the farmers’ market this morning (surprising since I think of them as a summertime treat and it actually feels like fall today where I am..). King Soba also makes a really good gluten-free sweet potato and buckwheat soba, available at many Whole Foods markets.

    • jeanine

      I love King Soba’s products too – their brown rice soba is really good.

      • Sarah from

        And the black rice! 🙂
        By the way, I did in fact make this and it was delicious! Thank you for sharing. The only change I made was that I subbed a clove of garlic, finely chopped, for the scallion, just because that’s what I had on hand. YUM!

  4. Nina

    This looks delicious! I bet it would be good chilled as well. What brand(s) of soba noodles do you prefer to use? The one brand I have tried cooking was quite gummy. :-/

    • jeanine

      Hi Nina,

      These were KOYO, I also often by Eden’s, and King Soba makes a (gluten free) brown rice soba that’s not at all gummy. I’ve found the 100% buckwheat sobas are the ones that gum. (Also, after you cook your soba, try tossing it with a little sesame oil so the strands stay separated until you’re ready to use them).

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.