Monday, 2 February 2015

Asparagus and Pepper Soba Noodle Salad

Sometimes you just need something fresh and nourishing. Soba noodles are available in the Asian section of your grocery store and are made from Buckwheat which also happen to be a gluten-free option if made from 100% buckwheat flour. This salad is made with loads of fresh vegetables, all tossed with some Soba noodles and a tasty dressing.

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!!!

1 comment:

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