Chilled Asparagus, Snap Pea & Soba Noodle Salad
- prep time15 min
- total time 25 min
- serves 4
Soba noodles are made from buckwheat flour and, if served chilled, are a refreshing spring or summertime treat when dipped into a light miso sauce.
250 g buckwheat soba noodles
1 lb(s) asparagus, cut into 2-inch pieces
½ lb(s) snap peas
6 Tbsp rice vinegar
6 Tbsp mirin
3 Tbsp soy sauce
1 ½ Tbsp light miso paste
sesame oil, to taste
1 Tbsp toasted sesame seeds
wasabi paste, to taste
1. Bring a pot of salted water to a full boil, add the soba noodles and boil for 3 to 4 minutes, until tender. Rinse to cool and then chill the noodles until they are ready to serve.
2. In a fresh pot of salted, boiling water, add the asparagus and snap peas and blanch for 2 to 3 minutes, until just tender. Drain and rinse to cool, and then chill until ready to serve.
3. To assemble, whisk the rice vinegar, mirin, soy sauce, miso and a dash of sesame oil together and pour this into 4 small bowls for dipping. Divide the chilled noodles between four plates and arrange the asparagus and snap peas beside it. Sprinkle the noodles and vegetables with a few sesame seeds and serve with the sauce for dipping and a little wasabi, if you wish.