The best part: the bold sesame and ginger dressing goes well with any type of vegetable. You can prepare the recipe with ribbon asparagus, roasted peppers and mung bean sprouts, or choose your favorite or seasonal vegetables!
Ingredients
- 1/4 cup neutral oil, such as grape seed or canola
- 3 tablespoons of toasted sesame oil
- 1 tablespoon of red pepper oil
- 1/2 cup of soy sauce
- 3 tablespoons of balsamic vinegar
- 3 1/2 tablespoons of dark brown sugar
- 2 teaspoons of kosher salt
- 1 tablespoon of minced ginger
- 1 minced clove of garlic
- 1 9-1 / 2oz packet of soba noodles
- 1 bunch of asparagus, taped
- 2 red peppers, roasted and sliced, or 1 cup roasted peppers with sauce, drained
- 2 large handfuls of mung bean sprouts
- 1 bunch of shallots, thinly sliced
- 1/4 cup toasted sesame seeds
- 1/2 cup chopped cilantro
Directions
Whisk the oils, soy sauce, vinegar, brown sugar, salt, ginger, and garlic in a large bowl.
Cook the soba noodles following the instructions on the package, or until tender but not soft. Drain them and then rinse with cold or mashed water in an ice bath until the noodles are at room temperature. Drain the excess water, then add the seasonings, asparagus, peppers, mung bean sprouts, shallots, sesame seeds, and cilantro to the sauce, mixing to the coating.
Serve at room temperature.
Source: popsugar.com