Spring Soba Noodle Salad with Fava Beans
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 cups asparagus, chopped into 1 1/2 inch pieces
- 1 1/2 cups 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 tablespoons 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.
- This recipe is a Community Pick!
More Great Recipes: Beans & Legumes|Salads|Pasta|Vegetables|Entrees
6 months ago Sarah
Made this tonight for dinner. Yum Yum Yum
over 1 year ago Llyse
Hi there,
Beautiful dish! I have made this twice now. :-) quick question, is it 100% vegan?
over 2 years ago milowa
I loved this my boyfriend did too! I made it yesterday. I added black sesame seeds, cilantro and red pepper flakes. Sweet, salty, tangy, crunchy...spicy.
over 2 years ago Anna Pieta
I'd like to make it in advance and serve tomorrow. Anyone try it?
over 2 years ago gabsimonelouise
I have done that but kept the noodle & vegetable mixture separate from the dressing! Put some oil on the noodles before storing them so they don't stick together. Then mix in the dressing right before you serve! The noodles do tend to soak up some of the dressing if you store it all together overnight, making the dish less flavorful...that's what I've found.
over 2 years 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.
over 2 years ago LynneT
I haven't made the salad yet, but the DRESSING is DIVINE! Will make the entire salad very soon.
over 3 years ago gabsimonelouise
This was such a refreshing noodle salad! I love asian-flavored noodle salads and this one hit the spot. Nice job!
over 3 years 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)
over 3 years ago Gena Hamshaw
How interesting! Thanks for the tip!
over 3 years ago doreenlamoureux
I am trying this out tomorrow. Thanks for the new recipe. T
over 3 years 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...