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    Home

    Shishito Pepper Noodles

    December 7, 2021 By Rene 7 Comments

    These Shishito Pepper Noodles are made with blistered peppers, a vegan stir-fry sauce, linguine noodles and maple sesame cashews!

    Jump to Recipe
    These Shishito Pepper Noodles are made with blistered peppers, a vegan stir-fry sauce, linguine noodles and maple sesame cashews | ThisSavoryVegan.com #thissavoryvegan #veganstirfry #vegannoodles

    There is nothing better than a homemade stir-fry. You get everything you need in one bowl. Saucy noodles, veggies...it's all so good. And we're taking this noodle bowl to another level by topping it with maple sesame cashews. These cashews are slightly spicy, a little sweet and completely delicious! This is a great weeknight dinner!

    How to make the Maple Sesame Cashews

    Combine the cashews, maple syrup, cayenne pepper and sesame seeds in a bowl. Give everything a good toss and spread them out on a parchment-lined baking sheet.

    They just need to bake for 15 minutes, and you will have golden, sticky, delicious cashews. Be sure to let them cool on the baking sheet - otherwise they will stick together.

    These Shishito Pepper Noodles are made with blistered peppers, a vegan stir-fry sauce, linguine noodles and maple sesame cashews | ThisSavoryVegan.com #thissavoryvegan #veganstirfry #vegannoodles

    How to make Shishito Pepper Noodles

    While the cashews are roasting, you can get started on the noodles. Cook the linguine noodles in a pot of boiling water, drain and rinse with cold water.

    Meanwhile, heat some oil in a pan over medium heat. Add the shishito peppers and cover. Let the peppers sear on one side, flip and do the same on the other side. Add the onions, garlic and ginger to the pan and cook until tender. Add in the cooled noodles, cabbage and sauce and give everything a good toss.

    These Shishito Pepper Noodles are made with blistered peppers, a vegan stir-fry sauce, linguine noodles and maple sesame cashews | ThisSavoryVegan.com #thissavoryvegan #veganstirfry #vegannoodles

    How to serve Shishito Pepper Noodles

    Once the sauce has been absorbed into the noodles, it is time to serve them up. Dish the noodles and peppers into bowls and top them with the cashews, green onion and red chili peppers.

    These noodles have everything - tender noodles, seared veggies and lots of crunch. These also make great leftovers!

    These Shishito Pepper Noodles are made with blistered peppers, a vegan stir-fry sauce, linguine noodles and maple sesame cashews | ThisSavoryVegan.com #thissavoryvegan #veganstirfry #vegannoodles

    Need more recipe inspo? Check these out:

    • Roasted Vegetable Vegan Ramen
    • Chipotle Ginger Cashew Dressing
    • Vegan Cashew Pesto
    • 3 Oil Free Vegan Dressings
    These Shishito Pepper Noodles are made with blistered peppers, a vegan stir-fry sauce, linguine noodles and maple sesame cashews | ThisSavoryVegan.com #thissavoryvegan #veganstirfry #vegannoodles
    Print Pin
    5 from 4 votes

    Shishito Pepper Noodles

    These Shishito Pepper Noodles are made with blistered peppers, a vegan stir-fry sauce, linguine noodles and maple cashews!
    Course Main Course
    Cuisine asian
    Keyword cashews, noodles, shishito peppers, stir fry, weeknight dinner
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4
    Calories 574kcal

    Ingredients

    FOR THE CASHEWS

    • 1 cup cashews raw
    • 2 tablespoons maple syrup
    • 1 teaspoon black sesame seeds
    • ¼ teaspoon cayenne pepper optional

    FOR THE SAUCE

    • 3 tablespoons low sodium soy sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon maple syrup
    • 1 tablespoon sesame oil
    • 2 tablespoons hoisin sauce
    • 1 tablespoon sriracha optional

    FOR THE NOODLES

    • 8 ounces linguine dry
    • 2 tablespoons oil I used avocado
    • 6 ounces shishito peppers whole
    • ½ large yellow onion sliced
    • 3 cloves garlic diced
    • 1 teaspoon ginger diced
    • 1 cup cabbage chopped
    • green onion, red chili peppers for serving

    Instructions

    • Preheat oven to 375 degrees and line a baking sheet with parchment paper. Combine the cashew ingredients in a bowl. Transfer the cashews to the baking sheet and bake for 15 minutes, flipping halfway. Remove from the oven and allow to cool on the baking sheet.
    • Combine the sauce ingredients in a bowl and set aside.
    • Bring a pot of water to a boil. Add the linguine and cook until al dente*. Drain and rinse with cold water.
    • Meanwhile, heat the oil in a skillet** over medium-high heat. Add the peppers, cover and sear until charred. Toss and char the other side - lowering heat as needed.
    • Once the peppers are seared, add the onion, garlic and ginger to the pan. Cook for 2 minutes. Add the cabbage, noodles and sauce & toss until the sauce has been absorbed and the cabbage is tender.
    • Divide the noodles/veggies into bowls and top with cashews, green onion and chili peppers.

    Video

    Notes

    *Be sure not to overcook the noodles, since they will continue to cook in the sauce.
    **I recommend using a cast iron or GOOD non-stick pan. Otherwise the peppers might burn your pan.

    Nutrition

    Calories: 574kcal | Carbohydrates: 73g | Protein: 15g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 629mg | Potassium: 556mg | Fiber: 5g | Sugar: 17g | Iron: 4mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    These Shishito Pepper Noodles are made with blistered peppers, a vegan stir-fry sauce, linguine noodles and maple sesame cashews | ThisSavoryVegan.com #thissavoryvegan #veganstirfry #vegannoodles
    « Weekly Vegan Dinner Plan #158
    Spicy Vegan Kimchi Ramen »

    Reader Interactions

    Comments

    1. Linda York

      December 22, 2021 at 6:41 am

      5 stars
      This recipe was absolutely delicious. From the candied cashews, to the charred shishitos, to the sauce that pulled it all together. We grew them this year and we have a bunch of them in the freezer so this gives me another great way to use them. Thank you so much!

      Reply
      • Rene

        December 25, 2021 at 9:34 am

        Uhhhhhh....home grown shishitos?!? I feel like that would take this to another level! So glad you liked it!

        Reply
        • Linda York

          December 27, 2021 at 7:10 am

          Super easy to grow in 5 gal. food grade buckets. Jalapenos do really well that way too. 😊

          Reply
    2. D Dale

      December 14, 2021 at 6:38 am

      5 stars
      We made this and loved it! Easy and delicious. We bought the peppers from Trader Joe's - the shishitos come in a 6 oz pkg, so it's perfect. The complexity of different flavors was wonderful. Thank you!

      Reply
      • Rene

        December 16, 2021 at 11:21 am

        so glad you liked it!

        Reply
    3. Angela

      December 07, 2021 at 1:22 pm

      Hi. I love all your recipes. I have never heard of those peppers. Where do you buy them?

      Reply
      • Rene

        December 16, 2021 at 11:23 am

        I got mine at Trader Joe's!

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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