Soba Noodles with Green Beans and Almonds

Almonds in a white bowl

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 it, that I use frozen green beans so I can make this regularly. I highly recommend using organic whole baby green beans.

Serves: 4 to 6

  • 1/2 cup sliced or chopped whole almonds
  • 8 ounces soba noodles
  • 8 to 10 ounces slender fresh green beans (or use organic frozen
    whole baby green beans when fresh are unavailable)
  • 2 to 3 tablespoons hoisin sauce, to taste
  • 1 tablespoon reduced-sodium soy sauce, or to taste
  • 1 tablespoon agave nectar or maple syrup
  • 1 tablespoon rice vinegar or white wine vinegar
  • 2 scallions, thinly sliced
  • Freshly ground pepper or dried hot red pepper flakes to taste

Toast the almonds on a dry skillet until golden, stirring frequently. Remove to a plate until needed.

Bring water to a boil in a large saucepan or 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 green beans tender-crisp, about 3 to 5 minutes longer, then drain.

Meanwhile, combine the hoisin sauce, soy sauce, agave nectar, and vinegar in a small bowl and stir together.

Combine the noodles and sauce in a serving container. Add the scallions and toss. Season with pepper, toss again, and serve.


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