Zesty Asparagus Soba Noodle Salad
This quick and tasty salad by Christine Oakley of Passionate Life Kitchen is bursting with freshness from the asparagus and fresh herbs with extra verve from the dressing of rice wine vinegar, mirin and soy sauce.
- 1 pack black rice soba noodles (see Tip)
- 2 teaspoons sesame oil
- 1 bunch asparagus, woody ends removed
- 4 spring onions, trimmed
- 1 handful torn baby spinach leaves
- 2 tablespoons chopped fresh mint
- 2 tablespoons torn coriander leaves
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons mirin (See Tip)
- 2 tablespoons soy sauce
Pinch of caster sugar
- To serve: Wasabi Fumi Furikake (see Tip)
- Cook the noodles according to the packet instructions, then refresh in some cold water, drain and toss with the sesame oil.
- Cook the asparagus in a saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh under cold water to prevent further cooking. Cut most of the asparagus into 3cm lengths and use a vegetable peeler to turn a few pieces into ribbons.
- Thinly slice the lower half of the spring onions, discarding the tops.
- To prepare the dressing: Mix the vinegar, mirin, soy sauce and caster sugar in a jug.
- Combine the noodles, asparagus, spring onions, baby spinach, mint and coriander. Drizzle the dressing over and toss the salad to coat with the dressing
- Serve topped with the Wasabi Fumi Furikake.
- Black rice soba noodles are from health food and specialty shops. If hard to find you could replace with plain soba noodles.
- Mirin is Japanese rice wine available from the Asian food section of your supermarket or Asian grocery stores.
- Wasabi Fumi Furikake is a tasty mixture of wasabi powder spices and herbs and is available from Asian grocery stores. You could use a mixture of finely chopped nori with some toasted sesame seeds instead.