Name: Asparagus and soba noodle salad with furikake pine nuts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 200 gm soba noodles; 1 bunch thick asparagus spears, trimmed, thinly sliced on a mandolin; 2 zucchini, thinly sliced on a mandolin; 2 tbsp pine nuts, toasted; 1 tbsp furikake; 1 long green chilli, finely chopped; Dressing; 1 tbsp shiro (white) miso paste; 1 tbsp maple syrup; 2 tbsp lemon juice; 1 tbsp sesame oil

Asparagus and soba noodle salad with furikake pine nuts

Serves 2

Prep

15M

Cook

Total

20M

Make it a meal: for a more substantial dish, stir-fry prawns in sesame oil and garlic and toss through the noodles.

Ingredients

200 gm soba noodles

1 bunch thick asparagus spears, trimmed, thinly sliced on a mandolin

2 zucchini, thinly sliced on a mandolin

2 tbsp pine nuts, toasted

1 tbsp furikake

1 long green chilli, finely chopped

Dressing

1 tbsp shiro (white) miso paste

1 tbsp maple syrup

2 tbsp lemon juice

1 tbsp sesame oil

Method

1.Cook noodles in a large saucepan of simmering salted water until just tender (4 minutes). Place asparagus and zucchini in a colander. Drain noodles over asparagus and zucchini. Rinse and toss under cold running water to cool and separate noodles; transfer to a large bowl.

2.Meanwhile, for dressing, whisk miso, maple syrup, lemon juice and sesame oil in a small bowl; season to taste. Pour dressing over noodle mixture; gently toss to coat.

3.Combine pine nuts, furikake and chilli in a small bowl. To serve, divide noodles between bowls and sprinkle with furikake pine nuts.

Recipe by Jessica Brook

Styling by Steve Pearce