Shishito Pepper Noodles
These Shishito Pepper Noodles are made with blistered peppers, a vegan stir-fry sauce, linguine noodles and maple cashews!
Ingredients
FOR THE CASHEWS
- 1 cup cashews raw
- 2 tablespoons maple syrup
- 1 teaspoon black sesame seeds
- 1/4 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
- 1/2 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