This Shishito Ramen Noodle Stir Fry is made with a package of ramen noodles, blistered shishito peppers, mushrooms, garlic, and a simple stir fry soy sauce. It's a deliciously easy recipe with a lot of flavor!
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When I found shishito starter plants at the garden center at the beginning of garden season, I immediately grabbed one. After it was planted, my husband accidentally killed it. Or so he thought. He ended up buying me a new shishito plant, but I was able to revive the old one. So we had two shishito plants in our vegetable garden this year.
Having planted bell peppers and banana peppers before, I knew we'd end up with a good harvest. But I didn't think these plants would take off like they did! There are shishito peppers all over each one of my plants! I knew they were good blistered, but I wanted to find other delicious ways to use them.
What are Shishito Peppers?
Shishito peppers are little green peppers that originated in Japan. Their skin is thin and they're about 4 inches when fully grown. While they can be eaten raw, they're most popularly served when they're charred and blistered. They're so good that way!
Eating them is, what I call, "pepper roulette." About 1 in 10 peppers is spicy - not as spicy as jalapeños, but they can still pack a punch. The other peppers are mild with a slightly smokey flavor.
With so many peppers growing on our plants, I've been eating a ton of them. Mostly blistered, but then I started making quick noodle stir fries for lunch. I'd make the stir fry using whatever noodle pasta I had on hand. I'd slightly blister the peppers and toss them and the noodles with a quick soy sauce and sesame seeds.
I've eaten this dish so many times throughout the summer, but never tried it with ramen noodles - one of the easiest, cheapest, and kind of versatile foods to make. So I recently made this dish again, but made it with ramen noodles. I mean, it's only a noodle, but it definitely made a difference!
Shishito Ramen Noodle Stir Fry
This stir fry is quick and you can basically use whatever thin noodle or veggies you want in it. I'm using a package of ramen noodles (seasoning removed), shishitos, some garlic, mushrooms, and sesame seeds. The sauce on this is simple. It's basically just soy sauce, ginger, and a splash of honey. Serve it with some scallions on top, a splash of sriracha, and you've got yourself a fresh and delicious dish!
To start this stir fry, bring a pot of water to a boil. Add the noodles and cook about 2 minutes (without the seasoning packet). Drain and set aside.
In a medium skillet, heat olive oil and add shishito peppers. Cook them about 8-10 minutes, or until they're blistered and charred. Remove from the skillet and set aside.
In that same pan, add another drizzle of oil if needed, and add the garlic. Cook for about 2 minutes and then add the mushrooms.
Once the mushrooms have softened, go ahead and place the peppers back into the pan and add the noodles.
In a small bowl, mix the soy sauce and honey. Pour it over the noodle mixture and toss to combine. Sprinkle in some sesame seeds.
Serve the noodle stir fry with chopped scallions and a splash of Sriracha on top, if desired.
Shishito Ramen Noodle Stir Fry
Ingredients
- 1 - 30 oz. package ramen noodles seasoning packet discarded
- 5-6 oz. shishito peppers cleaned with stems removed
- 2 tbsps. olive oil
- 2 cloves garlic minced
- 1 cup white mushrooms sliced
- 1/4 cup low sodium soy sauce or coconut aminos
- 1/4 tsp. ground ginger
- 1/4 tsp. honey
- Sesame seeds for topping
- Sriracha sauce for topping
- Scallions chopped
Instructions
- Bring a pot of water to a boil. Add ramen noodles and cook according to package. Drain and set aside.
- Heat about a tablespoon of olive oil in a skillet over medium heat. Add shishito peppers and cook until blistered, 8-10 minutes. Remove from pan and set aside.
- Add the other tablespoon of olive oil to the skillet. Add mushrooms and garlic and cook until mushrooms soften.
- Place peppers back into pan along with ramen noodles.
- Mix soy sauce, ginger, and honey in a small bowl and pour into the pan. Toss to combine.
- Sprinkle sesame seeds on top and serve with Sriracha sauce and chopped scallions, if desired.
This has been my go-to meal when I don't know what to have for lunch. And if I don't have noodles, I use rice instead. I'm used to the random spicy shishito, but if you're not, be careful when adding Sriracha or even some hot chili crisp on top. It's hard to tell which peppers will be hot, but you'll know when you bite into one!
Again, pepper roulette! You might get a hot pepper in your stir fry or you might not. Either way, this is a deliciously easy way to turn shishito peppers into a quick and tasty dish.
Did you make this Shishito Ramen Noodle Stir Fry recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
