Asian asparagus and soba noodle salad with peanuts and mint dressing

    14 min

    Served here on soba noodles, this vegan asparagus salad is bursting with Asian flavours, proteins and iron. Asparagus and peanuts are an unusual combination yet they work together perfectly.


    London, England, UK
    1 person made this

    Serves: 2 

    • 50g roasted peanuts chopped coarsely
    • 250g asparagus
    • 100g soba noodles
    • salt and pepper to taste
    • Dressing
    • 4 tablespoons olive oil or sunflower oil
    • 1 teaspoon sesame oil
    • 4 tablespoons lemon juice
    • 2 tablespoons light soy sauce
    • 1 garlic clove, crushed
    • 2 teaspoons brown sugar
    • 2 tablespoons finely chopped fresh mint

    Prep:10min  ›  Cook:4min  ›  Ready in:14min 

    1. Heat some salted water in 2 separate pans.
    2. In a bowl, make the dressing by mixing together oils, lemon juice, soy sauce, garlic, sugar and mint.
    3. Chop peanuts and reserve on the side.
    4. When water is boiling, cook asparagus for 3 minutes in one of the pans and soba noodles (also for 3 to 4 minutes) in the other pan.
    5. Drain asparagus when tender. Drain soba noodles separately and rinse them under cold water so they do not stick together. Season both to taste.
    6. Serve on two plates sharing soba noodles and asparagus evenly.
    7. Add dressing on top followed by a generous sprinkle of peanuts.

    See it on my blog

    Recipe from The Flexitarian

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