Cold Sesame Soba Noodles, Zucchini and Green Beans

A savior on a warm day, this dish has a few sidekicks like toasted sesame seeds for an added nutty flavor and freshly picked green beans from the garden. This is great for lunch midday, or as an easy option for dinner that will guarantee to fill you up. Try this accidental vegetarian dish below!

Total time: 25 minutes

Active time: 15 minutes

Yield: 4-6 servings

Ingredients

1 lb of buckwheat soba noodles

3 green zucchini, grated

½ cup string beans, chopped about ½ inch

4 cloves of garlic, finely chopped

2 tbsp sesame oil

3 tbsp rice wine vinegar

2 tbsp miso paste

juice of 1 lime

2 tsp salt

1 tsp pepper

¼ cup low sodium vegetable broth or chicken broth

3 tbsp toasted sesame seeds

Directions

1. In a large saucepan over medium-low heat, cook the shredded zucchini and garlic in the chicken broth. Cook for 5 minutes or until bright green, then add in the string beans, and cook for another 3 minutes. Turn off the heat and put the contents of the pan into a separate bowl. Set aside. 

2. Fill the same saucepan with water and bring to a boil.

3. While the water comes to a boil, mix 2 tbsp sesame oil, 3 tbsp rice wine vinegar, 2 tbsp miso paste and juice of 1 lime in a bowl and set aside. 

4. Once the water has boiled, add salt to the water and then the soba noodles. Cook for 7 minutes, and reserve ⅓ cup of the salted pasta water. Drain the noodles and run under cold water. 

5. Place the soba noodles back in the saucepan and add in the bowl of vegetables, the sauce, and the ⅓ cup of reserved water.

6. Mix the ingredients and then plate the noodles. Top with toasted sesame seeds.