Cold Soba Noodle Salad with Asparagus, Edamame & Peanut Lime Dressing
Ingredients
Salad
- 2 bunches of soba noodles (180 g)
- 1 large bunch Ontario asparagus, ends trimmed
- 1 cup shredded Napa cabbage
- 1 cup shelled edamame beans, cooked
- 1 red pepper
Peanut-Lime Dressing
- 2 tbsp smooth peanut butter
- 1 lime juiced
- 2 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp grated fresh ginger
- 1 garlic, crushed
- 1 tbsp rice vinegar
- ½ large orange, juiced
- 1 tbsp maple syrup
Optional
- Toppings: chili crisp and cilantro
Instructions
- Cook the asparagus (blanch* in boiling water and cool in ice bath). Once cool, cut into bite sized pieces.
- Cook the soba noodles according to package. Rinse under cold water and drain well.
- Make the dressing: Whisk together peanut butter, lime juice, sesame oil, soy sauce, ginger, garlic, rice vinegar, orange juice and maple syrup.
- Assemble all ingredients for salad, pour dressing over and mix.
- Optional: Drizzle chili crisp and garnish with cilantro.
Notes
*How to Blanch:
Fill a large bowl with cold water and add some ice cubes. Bring a large pot of salted water to a rolling boil. Add the asparagus spears and cook for 2-4 minutes spears depending on how thick your spears are. Thicker spears need the extra time. Then immediately transfer the cooked asparagus to the ice bath using tongs or a slotted spoon. Leave them in the ice for 2 to 3 minutes, then drain. Before using, pat asparagus dry with clean tea towel or paper towels. This cooks the asparagus so it stays crisp and keeps it's lovely green colour. Recipe by Tamara Sarkisian, @fruitfulkitchen.
Fill a large bowl with cold water and add some ice cubes. Bring a large pot of salted water to a rolling boil. Add the asparagus spears and cook for 2-4 minutes spears depending on how thick your spears are. Thicker spears need the extra time. Then immediately transfer the cooked asparagus to the ice bath using tongs or a slotted spoon. Leave them in the ice for 2 to 3 minutes, then drain. Before using, pat asparagus dry with clean tea towel or paper towels. This cooks the asparagus so it stays crisp and keeps it's lovely green colour. Recipe by Tamara Sarkisian, @fruitfulkitchen.