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 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
- 1/3 cup sliced almonds
- 8 ounces soba noodles
- 10-ounce bag frozen whole baby green beans
or French-cut green beans
- 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 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.