Green beans with pink soba noodles, miso, pecans, pink pickled ginger & purple umeboshi plums

Green beans with pink soba noodles, miso, pecans, pink pickled ginger & purple umeboshi plums

By
From
V is for Vegan
Serves
4

I had something like this at a fantastic Japanese restaurant in Soho called Koya. Pink soba noodles are flavoured with plums and you can also buy them in green (green tea-flavoured), black or white. They cook very quickly and have no gluten (though you should check the label, as some soba noodles contain wheat). In this recipe, you eat them cold – sounds weird, huh? Actually it works: the hot beans, cold noodles, salty fudgy taste of nuts and miso, and vinegary heat of ginger.

Soba noodles are the healthiest fast food, ready in minutes. If you are a bit dubious about the cold noodle thing, or unable to get hold of soba noodles, you could of course use any soft noodles for this, like rice or wheat (udon) noodles, which you can often buy ready-cooked, just necessitating a bit of heating up.

The pickled ginger can be bought in Asian shops or online. Here I’m talking about the dark pink shredded stuff rather than the salmon-pink slivers we find in sushi bars.

Ingredients

Quantity Ingredient
200g green beans, (or wax beans or any combo of long beans)
3 cm piece fresh ginger, peeled and chopped
2 tablespoons miso
80g pecan nuts
2 teaspoons soy sauce, or to taste
2 tablespoons rice wine vinegar
1 tablespoon mirin
1 tablespoon sesame oil
200g pink soba noodles, (make sure they are vegan)
4 tablespoons dark pink pickled ginger, shredded
8 purple umeboshi plums
sea salt

Method

  1. Bring a saucepan of water to the boil and add salt. Cook the beans for about 5 minutes until bright green and just tender. Drain and plunge into cold water, then drain again. Set aside in a bowl.
  2. Put the fresh ginger, miso, pecans, soy sauce, rice wine vinegar, mirin and sesame oil in a food processor and grind together.
  3. Then bring another medium saucepan of salted water to the boil and plunge in the pink soba noodles. They will cook quickly, – in about 5 minutes. Drain and rinse in cold water.
  4. Toss the beans in the ginger pecan sauce and plate the noodles, piling the beans on top. Serve with dark pink pickled ginger and 2 umeboshi plums per person.
Tags:
Vegan
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again