You will need:
- 1/4 cup mild olive oil (a bit more for sauteing your veg) - I used Temecula Olive Le Caprice de Nature
- 1 tbsp toasted sesame oil
- 1/4 cup soy sauce
- 2 tbsp honey
- 1/2 tsp flaked sea salt (if you don't have it use regular sea salt)
- 1 tbsp grated fresh ginger (I always freeze mine and grate it frozen. Keeps forever!)
- 1 clove garlic - crushed
- 1 tsp Sriracha chili sauce
- 1 tsp finely minced red chili - mine is a medium spicy
- 1 pkg of Soba Noodles - 250 gram pkg
- 2-3 sliced scallions/spring onions
- 10 spears of asparagus - sliced into stripped with a peeler then the rest chopped
- 1/2 red pepper - sliced into thin strips
- 1/2 apple - sliced into strips
- fresh cilantro leaves
- fresh sprouts or baby shoots or different greens
These noodles are easily found in your favorite Asian market or even in the Asian section of most grocery stores.
Step 1: I like to gather all my ingredients and chop, peel or measure all things so that when I am ready to cook everything goes quickly and more importantly you don't accidentally forget something! Get your water boiling -add a good pinch of salt and cook your noodles according to the package. Drain and toss with a bit of your dressing or plain olive oil so they remain separated or these noodles will stick together like glue.
Step 2: take some washed Asparagus and peel long strips with a potato peeler. You will make strips along one side and then get to a point where the peeler no longer works properly. I flip it over at this stage and peel strips from the outer edge towards the center. I do this with each spear, then I take those centre pieces and chop them finely for another texture in my salad.
Step 3: chop some apple, red pepper and whatever other vegetables you love.
Step 4: in a saute pan add some of your favorite extra virgin olive oil, some salt and pepper and saute on high heat for a minute or two.
Step 5: in a small bowl create a dressing by adding 1/4 cup olive oil, sesame oil, soy, honey, salt, ginger, garlic, Sriracha and red chili for a bit of kick. Mix well.
Finally, toss all your briefly cooked vegetables, along with your noodles in the dressing. You can eat this salad warm or room temperature. I garnish with some cilantro leaves and some baby greens.
Fresh and rejuvenating!!!