Author Notes: A mix of bright, crunchy green vegetables and hearty buckwheat noodles, this recipe is perfect for a light spring dinner. - Gena Hamshaw
- 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
- 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.
- Whisk the vinegar, syrup, sesame and avocado oil, garlic, ginger, tamari, and lime juice together to make the dressing. Set aside.
- 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.
- 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.