This light and fresh noodle salad is the perfect dish to welcome Spring back into our lives. It’s filled with fresh, crunchy veggies, loads of flavor, and heaps of nutrients!

Recipe by: Gena Hamshaw on Food 52

INGREDIENTS

 

  • 1 cup fresh fava beans, shelled, blanched in boiling water, and waxy coating removed
  • 1 1/2 cups asparagus, chopped into 1 1/2 inch pieces
  • 1 1/2 cups chopped broccoli florets
  • 10 ounces buckwheat soba noodles
  • 1 cup shredded carrot
  • 2 scallions, sliced
  • 6 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon maple syrup or agave nectar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons avocado or walnut oil (you can substitute olive oil as well)
  • 1 clove finely minced garlic
  • 1 teaspoon crushed fresh ginger
  • 1 1/2 tablespoons tamari or soy sauce
  • 1 tablespoon fresh lime juice

For full recipe click here.

The featured photo is a stock image by Lindsay Moe on Unsplash meant to represent this dish.