Happy Turkey Day!! Gobble gobble gobble.
I actually sent a card to my parents for Thanksgiving that said Gobble Gobble Gobble on the front in fancy lettering, and on the inside it said “A turkey’s last words.”
Is it bad that I found that hilarious? 😳
Ok so anyway, today is Thanksgiving! One of my favorite holidays because 1) stuffing and 2) family (don’t ask about that order). We are up visiting AJ’s family and I am SO excited about all the food. AJ’s mom always makes me some special-edition vegetarian dishes that are so good. I can’t wait to eat!
AJ’s mom also does all the cooking (except for the turkey – I think that’s AJ’s dad). Sometimes she’ll let me help a little bit by chopping potatoes or something, but for the most part she masters the kitchen and I master the couch. I do a good job of holding that thing down.
But, if you’re attending a Thanksgiving party and need to bring a side – or just need something to add to your spread at the very last minute – here you go. I’m not really too sure what inspired the combination of ingredients in this dish, but they’re super good together, even if you wouldn’t normally consider pairing noodles with your green beans.
The thing I love most about this dish is the crispy shallots. SO GOOD. They’re really easy – just toss sliced shallots with cornstarch, then shallow fry for about 5 minutes. Done!
I hope everyone has a really awesome Thanksgiving!
Salt & pepper green beans pair with crispy fried shallots and toasted pine nuts for a delicious vegetarian and vegan side dish.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 5 oz soba noodles
- 3 tsp olive oil, divided
- 1 lb green beans, trimmed
- 2 shallots, sliced and rings separated
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 2 Tbsp pine nuts
- canola oil for frying
- sea salt
- freshly ground black pepper
- Cook soba noodles according to package instructions, then toss with about a teaspoon of olive oil.
- Heat the remaining 2 tsp olive oil in a large skillet over medium heat. Add the green beans and cook, tossing every now and then, until the beans are lightly charred all over, about 10 minutes.
- While the green beans cook, place the pine nuts in a medium skillet over medium-high heat and cook, stirring constantly, until fragrant and just starting to brown, about 3 minutes. Remove to a plate.
- Peel and cut the shallots into 1/4" slices. Separate the rounds with your fingers, then toss with the cornstarch and 1/4 tsp salt.
- Heat about 1/2" of canola oil in a medium skillet over medium heat (I used the same skillet that I used for the pine nuts). Add the shallots with a fork - they should sizzle when added and while cooking, but shouldn't pop or splatter much. Cook until deep golden brown and crispy, then remove with a slotted spoon to a plate to cool.
- Finally, assemble the dish with the noodles on the bottom, topped with the green beans, shallots, and pine nuts. Sprinkle with sea salt and freshly cracked black pepper, then squeeze a lemon on top. Enjoy immediately!
- If you are gluten free, be sure to use gluten free soba noodles.