
Test Kitchen-Approved
Author Notes:
A mix of bright, crunchy green vegetables and hearty buckwheat noodles, this recipe is perfect for a light spring dinner.
Serves: 6
Ingredients
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1
cup fresh fava beans, shelled, blanched in boiling water, and waxy coating removed
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1 1/2
cups asparagus, chopped into 1 1/2 inch pieces
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1 1/2
cups chopped broccoli florets
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10
ounces buckwheat soba noodles
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1
cup shredded carrot
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2
scallions, sliced
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6
tablespoons rice vinegar (not seasoned)
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1
tablespoon maple syrup or agave nectar
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1
tablespoon toasted sesame oil
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2
tablespoons avocado or walnut oil (you can substitute olive oil as well)
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1
clove finely minced garlic
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1
teaspoon crushed fresh ginger
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1 1/2
tablespoons tamari or soy sauce
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1
tablespoon fresh lime juice
In This Recipe
Directions
- 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.
- This recipe is a Community Pick!
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12 Reviews