Soba Noodle Salad With Cucumbers and Asparagus

• 1 lb Asparagus, woody ends trimmed
• 10 oz Dried Soba noodles
• 2 tbs Soy Sauce
• 1 tbs Toasted sesame oil
• 1/4 cup Fresh lemon juice
• 2 tbs Canola oil
• Freshly peeled ginger, grated
• 1 Large cucumber, ends trimmed, quartered lengthwise, and thinly sliced into quarter-moons
• 2 tbs Toasted sesame seeds, plus more for garnish
• 2 Scallions, white and light green parts thinly sliced on the bias
• Kosher salt

In a large pot of salted boiling water, blanch asparagus until crisp-tender, about 2 minutes. Using tongs, transfer to an ice-water bath to chill. Slice chilled asparagus into 1 1/2-inch lengths on a slight bias.

In a new pot of salted boiling water, cook soba noodles until tender, according to package instructions. Drain in a colander and rinse with cold running water until chilled.

In a small mixing bowl, stir together soy sauce, sesame oil, lemon juice, canola oil, and ginger.

In a large bowl, combine soba noodles, asparagus, cucumber, sesame seeds, scallions, and soy dressing and toss well. Season with salt and serve, sprinkling more sesame seeds on individual plates, if desired.

Servings: 4

Nutritional Information

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