Cold noodle salads are a great way to use up greens and veggies, as they’re super versatile. As we head into October, our bodies are starting to push away the heat of summer and begin the march toward those colder months ahead. However, if you’re blessed to live in sunny California, we’re still kicking out peppers and tomatoes like nobody’s business.
Shishitos are the golden child of peppers. They’re sweet with just a hint of spice, and they also have a slight bitterness in their flavor profile, which makes them an interesting pepper, not quite a bell pepper and not quite a hot pepper. Shishitos are very mild and have great flavor and texture.
They also pair really well with creamy dressings and sauces. As we look toward the fall months ahead, we start thinking about sweet, salty, and sour foods. In Ayurveda, these tastes are considered nourishing and building, helping to support the tissues and strengthen the bodies natural resilience and immunity as we move into the colder months.
In Ayurveda, we discuss Rasa, Virya, and Vipaka quite a bit when it comes to herbs and food. Rasa is the initial taste of the food, Virya is its energetic effect, and Vipaka is its post-digestive effect on the body. One way to think about this is how sweet tomatoes can have a sour, acidic effect on the system. They start out sweet but can have a sour post-digestive effect, this is Vipaka.
This salad is a fun, creamy, tasty salad that you’ll want to serve at room temperature. When eating cold and raw foods, letting them come to room temperature before eating can help support proper digestion.
Shishito Soba Noodles With Sesame-Miso Dressing
Serves 4
Noodles & Vegetables
8 oz soba noodles
8–10 oz shishito peppers
1 large avocado, diced
2 ripe tomatoes, cut into bite-size pieces
2 carrots, julienned or shredded
½ cup fresh cilantro, chopped
¼ cup pickled ginger, thinly sliced or fresh minced.
1 Tbsp toasted black and white sesame seeds
3 green onions sliced thin
Sesame-Miso Dressing
2 Tbsp white miso
2 Tbsp tahini or crushed sesame seeds
2 Tbsp toasted sesame oil
1½ Tbsp fresh lime juice
1 Tbsp tamari or soy sauce
1Tbsp rice vinegar
1 garlic clove, mashed with lemon juice (optional)
1 tsp honey or maple syrup or sugar of choice
2–3 Tbsp warm water, to thin
¼ tsp ground coriander
Whisk until completely smooth and silky. Add water gradually until it coats the noodles without becoming thick or pasty. Sometimes I omit the miso and add aioli or vegan mayo. Again use what you have on hand.
Blister the shishitos: Toss with a little oil and grill or sear over high heat until deeply blistered. Season lightly with salt. These can be cut or left whole.
Cook the soba: Cook according to package directions, then rinse thoroughly and drain. Toss with a tiny amount of sesame oil to prevent sticking.
Dressing: Whisk everything together.
Toss the soba with about ¾ of the dressing. Add carrots, tomatoes, cilantro and shishitos. Fold in the avocado and pickled ginger gently.
Drizzle with remaining dressing and scatter sesame seeds and green onions and cilantro over the top.
Enjoy!