fresh fava beans, shelled, blanched in boiling water, and waxy coating removed
1 1/2 cups
asparagus, chopped into 1 1/2 inch pieces
1 1/2 cups
chopped broccoli florets
buckwheat soba noodles
rice vinegar (not seasoned)
maple syrup or agave nectar
toasted sesame oil
avocado or walnut oil (you can substitute olive oil as well)
clove finely minced garlic
crushed fresh ginger
1 1/2 tablespoons
tamari or soy sauce
fresh lime juice
In This Recipe
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.