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Soba Noodle Salad with Asparagus & Cucumber | thiswifecooks.com

Cold Soba Noodle Salad with Asparagus & Cucumber

A light and refreshing vegan meal ready to serve in thirty minutes or less!
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Author: Holly

Ingredients

  • 8 oz. fresh soba noodles
  • 2 green onions sliced with white and green parts divided
  • 6-8 asparagus spears sliced into ribbons
  • 1 medium cucumber sliced into ribbons
  • 1 teaspoon fresh ginger minced
  • 1 Tablespoon mirin
  • 1 Tablespoon sesame oil
  • 1/4 cup ponzu sauce
  • 1 teaspoon Togarashi spice blend
  • salt and pepper to taste

Instructions

  • Bring a medium pot of water to a boil and add noodles. Cook 2-3 minutes, until tender. Drain noodles and rinse with cold water.
  • In a medium bowl, combine asparagus, ginger, and half the sesame oil. toss to coat and season with salt and pepper, to taste.
  • In a separate bowl, combine the cucumber with white parts of the onions and remaining sesame oil. Toss to coat and season with salt and pepper, to taste.
  • In a large bowl, combine miring and pins sauce. Add the cooked noodles and toss to coat.
  • To serve, divide noodles into two pasta bowls. Top with asparagus and cucumber mixtures, green parts of the onions, and Togarashi spice blend.
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