Soba Noodles With Green Beans

Active Time: 20 minutes

Total Time: 20 minutes

Why we love it:

This is a great dish for so many occasions, honestly, I think it would make a perfect brunch dish - perhaps add a poached egg on top. It’s mostly cold, so it works well for the end of summer months; and it comes together so easily since nutty, flavorful soba noodles cook very quickly.

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Ingredients

2 Tablespoons Kosher Salt
1 package Soba Noodles (about 8 ounces)
3 cups Arugula (loosely packed, think of a loose handful)
¹⁄₂ bunch Green Onion
¹⁄₂ English Cucumber (or more, use the whole thing!)
³⁄₄ pound Green Beans
1 Bell Pepper (Orange, Yellow or Red)
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Fresh Ginger (peeled and finely chopped)
1 clove Garlic (minced)
¹⁄₄ cup White Miso (any color miso works here)
1 Tablespoon Rice Vinegar
1 Tablespoon Honey
1 teaspoon Soy Sauce (or tamari)
1 teaspoon White Sesame Seeds (toasted)

Cooking Instructions

1. SOBA

Bring a large pot of heavily salted water to a boil. Add the soba and cook according to package directions. When the noodles are cooked, remove the pot from the heat and drain in a colander. Run cold water over them immediately and toss them so they don’t stick. Be careful not to overcook, soba can get really clumpy if overdone.
2. ARUGULA + GREEN ONION + CUCUMBER

Meanwhile, wash and dry the arugula. Slice the green onion and add to the bowl. Slice the cucumber in half, then into half moons. Add everything to a large bowl.
3. GREEN BEANS + PEPPER

Slice the pepper in thin strips. Trim the ends of the green beans and cut them in half. Heat a large pan over medium high heat and drizzle in a little bit of olive oil. Add the peppers and green beans and sauté until the beans are cooked through but still bright and crispy. Turn off the heat and let them cool a bit.
4. SAUCE

Make the sauce in a blender or bullet style blender. Add fresh ginger, garlic, miso paste, rice vinegar, honey and soy sauce. Add 1 Tablespoon of water and 3 Tablespoons oil. Blend until its smooth.
5. TOSS

Toss the soba with the veggies in the bowl, and add the peppers and green beans. Drizzle the dressing over top.
6. SERVING

Divide among bowls and top with sesame seeds.

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Substitutions

GLUTEN FREE:

true soba is 100% buckwheat, which is gluten free but often the noodles are cut with wheat. Check your package. Use tamari instead of soy sauce
PESCATARIAN:

the other version of this dish has smoked salmon flaked in. Or try a fillet of fresh salmon, seared, then flaked into the pasta will taste delicious. Seared shrimp or halibut works, too
MISO:

if you don’t have it or want to buy it, tahini or peanut butter will result in a nice sauce, too
ARUGULA:

spinach, chopped lettuce, baby kale, etc.
VEGGIES:

adding any other roasted or cooked vegetables will taste great. Some ideas - roasted cauliflower, sautéed peas or green beans, shredded carrots, mushrooms, grilled asparagus, etc.
KIDS CORNER:

kids will likely enjoy this sauce and noodles. Perhaps keep the veggies sliced on the side and if protein is needed, a fried egg on top or the side will taste great for anyone but might especially be a win for kids