Green Beans & Soba Noodles with Crispy Shallots

This easy side dish has some odd flavors going on, but they really work so well together. Charred green beans are topped with crispy shallots and toasted pine nuts. Served over soba noodles.

Salt & pepper green beans pair with crispy fried shallots and toasted pine nuts for a delicious vegetarian and vegan side dish.



  1. Cook soba noodles according to package instructions, then toss with about a teaspoon of olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.