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