Spring soba noodle salad with fava beans
Delight in the vibrant flavors of spring with this refreshing soba noodle salad, featuring the essence of fava beans and a medley of fresh, crisp vegetables.
Ingredients:
- 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
- 280g 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
Instructions:
- Place a vegetable steamer in a pot of boiling water. Steam the fava beans, asparagus, and broccoli until they are slightly tender and have a vibrant green color (approximately 2 minutes). Quickly rinse them under cold water to maintain their color and crispness, then set them aside.Whisk together vinegar, maple syrup, sesame oil, avocado oil, garlic, ginger, tamari, and lime juice to create the dressing. Set it aside.Bring a pot of salted water to a boil. Cook soba noodles following the instructions on the package. Once the noodles are cooked, drain them and transfer to a large bowl.Combine the steamed vegetables, raw carrots, and scallions with the noodles. Pour the dressing over the noodles generously (you might have some dressing left over). Let it sit for an hour or two before serving. Add a few more tablespoons of dressing before serving if desired.
Summary:
- Calories: 1643 kcal
- Fat: 45 g
- Protein: 62 g
- Carbs: 278 g
- Potassium: 2539 mg
- Magnesium: 412 mg