A mix of bright, crunchy green vegetables and hearty buckwheat noodles, this recipe is perfect for a light spring dinner. —Gena Hamshaw
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.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.