Spring Soba Noodle Salad with Fava Beans

By • May 1, 2013 • 7 Comments

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Author Notes: A mix of bright, crunchy green vegetables and hearty buckwheat noodles, this recipe is perfect for a light spring dinner. Gena Hamshaw

Serves 6

  • 1 cup fresh fava beans, shelled, blanched in boiling water, and waxy coating removed
  • 1 1/2 cup asparagus, chopped into 1 1/2 inch pieces
  • 1 1/2 cup chopped broccoli florets
  • 10 ounces buckwheat soba noodles
  • 1 cup shredded carrot
  • 2 scallions, sliced
  • 6 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon maple syrup or agave nectar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons avocado or walnut oil (you can substitute olive oil as well)
  • 1 clove finely minced garlic
  • 1 teaspoon crushed fresh ginger
  • 1 1/2 tablespoon tamari or soy sauce
  • 1 tablespoon fresh lime juice
  1. Fit a pot of boiling water with a vegetable steamer. Steam the fava beans, asparagus, and broccoli till slightly tender and bright green (about 2 minutes). Quickly rinse under cool water to preserve color and crunch, and set aside.
  2. Whisk the vinegar, syrup, sesame and avocado oil, garlic, ginger, tamari, and lime juice together to make the dressing. Set aside.
  3. Bring a pot of salted water to a boil. Cook soba noodles according to package instructions. When the noodles are ready, drain them and transfer them to a large bowl.
  4. Mix the steamed vegetables and raw carrots and scallions with the noodles. Dress the noodles generously (you may have a little dressing leftover). Allow them to sit for an hour or two before serving. You can add a few more tablespoons of dressing before you serve.

Comments (7) Questions (0)


30 days ago Jen Wittlin

Thank you! I really enjoyed this. I added a fried egg on top for some protein and added some cilantro and gomasio to top it off. I will definitely make this again.


about 1 month ago LynneT

I haven't made the salad yet, but the DRESSING is DIVINE! Will make the entire salad very soon.


10 months ago gabsimonelouise

This was such a refreshing noodle salad! I love asian-flavored noodle salads and this one hit the spot. Nice job!


12 months ago B. A.

I love soba, and always eat cold, zaru soba, in the summer - and will try this fusion dish too. Wether you intend to eat your soba hot or cold they are vastly improved by rinsing them well in cold water after boiling. (This is always done in Japan, and you simply plunge them in boiling water after rinsing if you intend to eat them hot). You can also save a bit of the cooking water for a very healthy drink. (either hot or cooled)


12 months ago Gena Hamshaw

How interesting! Thanks for the tip!


12 months ago doreenlamoureux

I am trying this out tomorrow. Thanks for the new recipe. T


12 months ago Christina @ Christina's Cucina

While I do prefer noodles hot, I agree that this sounds like a fresh, light dinner-will have to give it a try. One of my teenage daughter's favorite dinner is rather similar to this in that there's fresh veggies and an uncooked dressing that is mixed in with the soba noodles (and she eats it at school the next day, cold.) Spicy soba noodles with Chicken and Peanut Sauce http://christinascucina...