Soba noodle and vegetable salad
|150 g||Snow peas|
|360 g||Soba noodles|
|1 cup||Crispy noodles|
- Cut peppers in half and remove seeds. Place peppers in a baking dish. Bake at 220 degrees C for 15 to 20 minutes or until skin is blistered.
- When cool enough to handle, peel peppers and cut into slices. Wash beans, trim ends and cut in half. Wash snow peas and asparagus then cut in half lengthways. Bring water to the boil in a frying pan.
- Cook beans, snow peas and asparagus for four minutes. Drain well and refresh under cold running water. Cook soba noodles according to packet directions. Gently fold noodles and vegetables together with dressing. Scatter over crispy noodles.
To prepare the dressing:
- Crush garlic, peel and chop finely. Place in a small screwtop jar with wasabi paste, mirin, sesame oil, ginger, oil, salt and pepper. Place lid on and shake well to combine.