Lemon Soba Salad

CategoryDifficultyBeginner

Lemon Soba Salad. An easy to make salad to support the digestive system in the warmth and humidity of late summer.

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 180 g Soba noodles (dried)
 6 Asparagus
 12 Sugar snap peas
 3 tbsp Fresh parsley
 2 tbsp Fresh mint
 Red oak lettuce - half
Dressing
 1 tsp Sea salt
 ½ tsp Cracked pepper
 ½ Lemon
 100 ml Olive oil
 ¼ tsp Shichimi Togarashi ** See Note
 **Note - Shichimi Togarashi is a Japanese 7 spice blend. There are different variations but the blend may include: chillies, peppercorns, orange peel, ginger, nori and sesame seeds. It is has a mild to moderate spiciness.

1

Cook the soba noodles in boiling unsalted water according to packet directions.
They generally take 4-6 minutes to cook.
Drain and rinse in cold water.
Set aside.

2

Slice each asparagus spear into 3-4 even pieces.
Shell sugar snap peas.
Coarsely chop fresh mint and parsley.
Rinse and drain red oak lettuce and tear into small pieces.

3

Add asparagus and peas to boiling salted water.
Cook for approximately 2-3 minutes until tender.
Drain and rinse in cold water.
Set aside.

Dressing
4

Squeeze the juice from half the lemon.
Add olive oil, salt, pepper and Shichimi Togarashi (if using).
Whisk to combine.

Combine ingredients
5

Place soba noodles, asparagus, peas, fresh herbs and lettuce in a bowl.
Pour over dressing and toss to combine.

Serve.

Ingredients

 180 g Soba noodles (dried)
 6 Asparagus
 12 Sugar snap peas
 3 tbsp Fresh parsley
 2 tbsp Fresh mint
 Red oak lettuce - half
Dressing
 1 tsp Sea salt
 ½ tsp Cracked pepper
 ½ Lemon
 100 ml Olive oil
 ¼ tsp Shichimi Togarashi ** See Note
 **Note - Shichimi Togarashi is a Japanese 7 spice blend. There are different variations but the blend may include: chillies, peppercorns, orange peel, ginger, nori and sesame seeds. It is has a mild to moderate spiciness.

Directions

1

Cook the soba noodles in boiling unsalted water according to packet directions.
They generally take 4-6 minutes to cook.
Drain and rinse in cold water.
Set aside.

2

Slice each asparagus spear into 3-4 even pieces.
Shell sugar snap peas.
Coarsely chop fresh mint and parsley.
Rinse and drain red oak lettuce and tear into small pieces.

3

Add asparagus and peas to boiling salted water.
Cook for approximately 2-3 minutes until tender.
Drain and rinse in cold water.
Set aside.

Dressing
4

Squeeze the juice from half the lemon.
Add olive oil, salt, pepper and Shichimi Togarashi (if using).
Whisk to combine.

Combine ingredients
5

Place soba noodles, asparagus, peas, fresh herbs and lettuce in a bowl.
Pour over dressing and toss to combine.

Serve.

Lemon Soba Salad
IngredientsDirections