Green peppercorns do the heavy lifting in this green peppercorn soba, lending their fruity, aromatic flavor to earthy soba noodles. If you’re looking for green peppercorn recipes, this soba is a must. Want to know the difference between green peppercorns vs black peppercorns? Read on!
This green peppercorn soba is unbelievably easy to prepare. I use whole green peppercorns from Spicewalla and crush them in a mortar and pestle.
So what are green peppercorns? What’s different between green peppercorns vs black peppercorns?
Green peppercorns are basically the unripe version of black peppercorns. They are often pickled and sold in brine and you can find them in plenty of traditional Thai green peppercorn recipes.
The dry counterpart can be purchased from many spice companies. Obviously, the first difference you will see is the color. As the name suggests, green peppercorns are a light green color. You’ll also notice an acute difference in flavor. Green pepper offers a lighter, fruitier, and more aromatic flavor compared to the woody, spicy aroma of black peppercorns. These peppercorns can be rehydrated or they can be ground up and used exactly the same as black peppercorns.
How to make this soba recipe:
First, grind the peppercorns and set them aside. Heat a bit of neutral oil on the stovetop. Turn off the heat and stir in crushed peppercorns, sesame seeds, sliced scallion, and sliced Thai chili pepper. Return the mixture to the stove and simmer it for 10 minutes to allow the flavors to meld. Turn the heat off and stir in lime juice, sesame oil, and soy sauce.
From there, cook your soba according to package instructions. Next, prepare the ingredients for the soba. I used mixed mushrooms, an onion, and spinach. This recipe is great because of its versatility, so try it out with your favorite vegetables like:
- Carrots or sweet potatoes
- Baby corn
- Bok choy
- Sugar snap peas
- Broccoli florets
- Thinly sliced bell peppers
- Edamame
- Green beans
You can also add your protein of choice to this dish, so try it out with tofu. If you eat meat add some shredded chicken or cooked shrimp.
Sauté your vegetables of choice, in batches, and then add half the sauce mixture and bring it to a boil. Allow it to boil for a good 5-6 minutes to thicken it up. Finally, throw in the spinach and allow it to wilt before adding the soba noodles and the remaining sauce. Cook them briefly, tossing them regularly, to allow them to soak up all that delicious flavor from the sauce.
That’s it! Serve it up with some minced scallions or throw sliced avocado on top of each plate and you’ll have yourself an ultra-aromatic take on noodle night!
Looking for more vegetarian dinner recipes? Check my archives!
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Green Peppercorn Soba
Equipment
- Large pot
- Small pot
- Wok or skillet
- Colander
Ingredients
- 3 tablespoons avocado oil plus more for frying
- 1 tablespoon whole, dried green peppercorns crushed in a mortar and pestle
- 1 Thai chili pepper thinly sliced
- 2 teaspoons white sesame seeds
- 2 scallions trimmed and minced
- ½ lime juiced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 16 ounces soba noodles
- 1 yellow onion peeled and thinly sliced
- 1 pound mixed mushrooms sliced, diced, or torn depending on variety
- 5 ounces baby spinach
- Salt and pepper to taste
For serving
- 1 scallion trimmed and minced
- Black and white sesame seeds
Instructions
Cook the sauce:
- Heat the avocado oil in a small pot over medium heat. Once hot, remove from the heat and stir in the crushed green peppercorns, sliced chili pepper, sesame seeds, and sliced scallions. Return to the stove over low heat and simmer for 10 minutes.
- Stir in lime juice, soy sauce, and sesame oil. Taste and season with salt and pepper. Return to the stove over very low heat as you cook the rest of the recipe.
Cook the soba:
- Bring a large pot of water to a boil. Cook the soba according to package instructions. Drain and rinse and set aside.
Cook the mushrooms:
- Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat. Add the onion and cook for 6-8 minutes. Add the mushrooms and cook for an additional 10 minutes. Add more oil, as necessary, if the mushrooms stick. Season with salt and pepper. Once the mushrooms are golden brown, reduce heat to medium-low.
Cook the sauce:
- Add half the sauce to the mushrooms and bring to a boil. Cook for 5 minutes until the sauce thickens and reduces.
Cook the spinach:
- Add the spinach to the skillet or wok and cook briefly until wilted.
Finish the soba:
- Add the soba and the remaining sauce to the skillet. Toss to coat and cook for 1–2 minutes more until the soba has soaked up the sauce. Turn off the heat.
To serve:
- Divide the cooked soba between shallow bowls and garnish with more minced scallion and sesame seeds. Enjoy!
