This is one of my favorite dishes to make, and it’s all because of the sauce. The person I got the recipe from calls it “Yummy Asian Crack Dressing” — ‘nough said, right? She got it from her mama, who got it from some mysterious cookbook floating around out there. I’d like to thank every thing and one involved in passing it down to me. This recipe is also awesome because it keeps really well in the fridge, is great cold, and perfect for lunch the next day.
Yummy Asian Crack Dressing:
2 tbsps. tahini
1 clove garlic, **finely chopped or minced
1 inch fresh ginger, finely chopped or minced
1 lemon, juiced
2 tbsps. honey (vegans: agave works just fine here)
1 tsp. sesame oil
3 tbsps. soy sauce
Combine all of the liquid ingredients first and stir briskly, then chop the garlic and ginger as small as you can get them and add to the mixture, stirring once again. Let the sauce sit, either on the counter or in the fridge, while you prepare the rest of the dish.
Here’s what else you’ll need:
1.5 lbs. green and yellow beans
4-6 oz. buckwheat soba noodles (2-3 serv.)
1 stalk. scallions
1 small handful. fresh dill (optional)
Start boiling 3-4 quarts of water in a pot. While that’s going, put the beans in a strainer and rinse them thoroughly under cold water. Once clean, cut off the tough, vine ends and discard them, then cut the beans into 1-2 inch pieces.
Once the water is boiling, throw the cut beans back into the strainer and place the strainer on top of the pot, with a lid or a plate covering it. Prepare a large bowl of cold water and ice cubes. Steam the beans for 5 minutes, tossing them once throughout so they cook evenly. After 5 minutes, immediately dunk the beans in the bowl of ice water to shock them and stop the cooking process. Salt the boiling water and throw in the soba noodles (these should take 5 minutes, as well, but follow the directions on the package you have).
While the noodles are cooking, chop the scallion stalk on a diagonal (this will make you look fancy) into thin slivers. Also, remove any remaining ice cubes and empty the large bowl of chilled beans into the strainer, putting them back into the bowl once they are relatively dry.
When the noodles are finished boiling, strain them and rinse briefly with cold water, then give the strainer a shake until the noodles are almost dry. Dump the noodles in the bowl of green beans, add the dressing and the scallions and toss thoroughly, so that the sauce is evenly distributed and the noodles don’t stick together.