41
SPRING
2016
|
I’m always looking forways to
enjoy bountiful spring and summer
producewithout eating green salad
threemeals a day. This soba noodle salad
is an amazingway to eat asmany spring
vegetables as you can gather! The noodles
provide a hearty base, while the ginger dressing
lends a light and zesty spring flavour to themix.
What to do
...
1. Bring a pot of water to boil. Once boiling, add olive oil and soba noodles, cook until al-dente.
Drain immediately and rinse well under coldwater until cool to avoid the noodles sticking together.
2. Chop the asparagus into 1-2 inch pieces and steam lightly until tender.
3. Toss the noodles with the steamed asparagus, shelled peas, and chopped arugula. If youwould
like, add other vegetables such as snow peas, sliced radishes, pea sprouts, or other fresh spring pro-
duce to suit your taste.
4. Tomake the dressing combine the tahini, rice vinegar, ginger, miso, soy sauce, and sesame oil.
Add about 2 tbsp of water and stir well to combine, continue to addmore water as necessary until
you achieve your desired consistency. I added about 4 tbsp of water to create a dressing that is
thick and creamy, while still spreading easily.
5. Toss the noodles and vegetables with
½
the dressing until everything is well coated. Addmore
dressing if youwould like, or save it in a sealed container.
6. Sprinkle sesame seeds. Serve.
|E|
SobaNoodle Saladwith Spring
Veggies andGinger Dressing
Dressing
...
• 2 Tbsp tahini
• 2 Tbsp rice vinegar
• 2 Tbsp powdered ginger
(or 1 tbsp freshly grated ginger)
• 1 Tbspwhitemiso paste (optional)
• 1-2 Tbsp soy sauce
• 2 Tbsp sesame oil
•Water as desired for consistency
Salad
...
• 1 Package buckwheat (or similar)
dark coloured soba noodles
•
½
Bunch fresh asparagus
• 1 Cup chopped arugula
•
½
Cup fresh green peas (shelled)
• 2 Tbsp sesame seeds
