Soba Noodles with Asparagus
1 package buckwheat soba noodles, cooked to al dente, drained and rinsed
1/2 pound asparagus, trimmed, cut into 1 1/2″ lengths and blanched
1 cucumber, peeled, seeded and cut into 1/2″ pieces
1 c. cherry tomatoes, cut in half
1-2 spring onions, sliced
1 c. cooked chicken chopped or shredded
small handful cilantro leaves, minced
1/3 c. roasted peanuts, coarsely chopped
Dressing:
freshly squeezed juice of two limes
1 Tbs. fish sauce
1 Tbs. siracha (to taste)
1 Tbs. water
2 Tbs. sugar
2 Tbs. tamari sauce
2 Tbs. toasted sesame oil
Make dressing. Place lime juice, fish sauce, chile sauce, sugar and tamari in a small bowl. Whisk in sesame oil until well blended.
Place all salad ingredients together in a large bowl, reserving a small amount of peanuts and cilantro for garnish. Add dressing, toss well, garnish and serve.
