One of my favorite things about Paris—after the museums, the streetscapes, the Seine, the style, the beauty, and so on—is the green beans. Yes, you read that right. Parisian green beans are ubiquitous, and always served perfectly ripe and tender-crisp. Here at home, perfect green beans seem to be available only for a month or so 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, if you can find them; otherwise, French-cut beans will do.

　　

Ingredients

4 to 6 servings

　　1/3 cup sliced almonds

　　8 ounces soba noodles

　　One 10-ounce bag frozen whole baby green beans or French-cut green beans

　　2 to 3 tablespoons hoisin sauce

　　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

　　

Step 1

Toast the almonds in a dry skillet until golden, stirring frequently. Transfer to a plate.

　　

Step 2

Bring water to a boil in a large saucepan or small soup pot. Add the noodles; cook for 2 minutes, then add the green beans. Simmer steadily until the noodles are al dente and the green beans tender-crisp, 3 to 5 minutes longer, then drain.

　　

Step 3

Meanwhile, combine the hoisin sauce and soy sauce to taste, the agave nectar, and vinegar in a small bowl and stir together.

　　

Step 4

Combine the noodles and sauce in a serving dish. Add the scallions and toss. Season with pepper to taste, toss again, and serve.

　　

Menu Suggestions

Step 5

This teams nicely with Spicy Sesame Broccoli (page 196). Add a platter of raw vegetables and strips of baked tofu.

　　

Step 6

Salads that pair well with this are Great Grated Veggies with Tahini Dressing (page 175), Bok Choy, Red Cabbage, and Carrot Salad (page 176), and Spinach and Red Cabbage Salad with Oranges and Almonds (page 180). With any of these choices, you can also add a platter of baked tofu.

　　

nutrition information

Step 7

Calories: 319

　　

Step 8

Total Fat: 7g

　　

Step 9

Protein: 12g

　　

Step 10

Carbohydrates: 57g

　　

Step 11

Fiber: 7g

　　

Step 12

Sodium: 715mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).