Asian Asparagus and Soba Noodle Salad with Peanuts and Mint Dressing

    14 minutes

    Served here on soba noodles, this vegan asparagus salad is bursting with Asian flavours, proteins and iron. Asparagus and peanuts are an unusual combination yet they work together perfectly.

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    Serves: 2 

    • Dressing
    • 4 tablespoons olive oil or sunflower oil
    • 1 teaspoon sesame oil
    • 4 tablespoons lemon juice
    • 2 tablespoons light soy sauce
    • 1 garlic clove, crushed
    • 2 teaspoons brown sugar
    • 2 tablespoons finely chopped fresh mint
    • Salad
    • 50g roasted peanuts chopped coarsely
    • 250g asparagus
    • 100g soba noodles
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:4min  ›  Ready in:14min 

    1. Dressing: In a bowl, make the dressing by mixing together oils, lemon juice, soy sauce, garlic, sugar and mint.
    2. Salad: Heat some salted water in 2 separate saucepans.
    3. Chop peanuts and reserve on the side.
    4. When water is boiling, cook asparagus for 3 minutes in one of the saucepans and soba noodles (also for 3 to 4 minutes) in the other saucepan.
    5. Drain asparagus when tender. Drain soba noodles separately and rinse them under cold water so they don't stick together. Season both to taste.
    6. To Serve: On two plates share the soba noodles and asparagus evenly.
    7. Add dressing on top followed by a generous sprinkle of peanuts.

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