Chilled Asparagus, Snap Pea & Soba Noodle Salad

  • prep time15 min
  • total time 25 min
  • serves 4
Anna Olson
Anna Olson

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.

15 Ratings
Directions for: Chilled Asparagus, Snap Pea & Soba Noodle Salad


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.

See more: Vegetables, Vegan, Low-Fat, Vegetarian, Rice/Grain, Asian, Spring, Summer

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