Soba Noodles with Green Beans and Almonds

Perfect green beans seem to be available only for a month or two in the summer. This dish is a nice way to highlight them during that brief window. However, I’m so fond of them, that I use frozen green beans so I can make this easy soba noodle dish regularly. I highly recommend using organic, whole, baby green beans.

Serves: 6

  • 1/2 cup whole almonds, sliced or chopped
  • 8 oz soba noodles
  • 8–10 oz slender fresh green beans, tips trimmed (or use organic, frozen, whole, baby green beans if fresh are unavailable)
  • 2 tbsp hoisin sauce, to taste
  • 1 tbsp reduced-sodium soy sauce
  • 2 tbsp agave nectar
  • 2 tbsp rice vinegar or white wine vinegar
  • 1 tbsp dark sesame oil
  • 2 scallions, thinly sliced
  • freshly ground pepper or dried hot red pepper flakes, to taste
  1. Toast the almonds on a dry skillet until golden, stirring frequently. Remove to a plate until needed.
  2. Bring water to a boil in a small soup pot. Add the noodles; cook for two minutes, then add the green beans. Simmer steadily until the noodles are al dente and the are green beans tender-crisp, about 3 to 5 minutes longer, then drain.
  3. Meanwhile, combine the hoisin sauce, soy sauce, agave nectar, vinegar, and oil in a small bowl and stir together.
  4. Combine the noodles, green beans, and sauce in a serving container. Add the scallions and toss together. Let stand for a couple of minutes, covered, so that the noodles can absorb some of the sauce.
  5. Uncover and season with pepper or red pepper flakes. Toss again and taste. See if you’d like any more of the sauce components for a bolder flavor. Serve warm or at room temperature.

Soba Noodles with Green Beans and Almonds recipe

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