An easy to make salad, perfect for late Summer. In Traditional Chinese Medicine, this is the time to support the 'middle burner' (digestive system) as it can be impacted by the warm and humid weather. The buckwheat in the soba noodles clears damp and heat according to Chinese medicine dietary therapy. For a gluten free option, you can also purchase soba noodles that are 100% buckwheat. The lightly cooked vegetables and fresh herbs are beneficial for both cooling heat and supporting digestion. The lemon and olive oil dressing is light and refreshing. Enjoy!
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.
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.
Add asparagus and peas to boiling salted water.
Cook for approximately 2-3 minutes until tender.
Drain and rinse in cold water.
Set aside.
Squeeze the juice from half the lemon.
Add olive oil, salt, pepper and Shichimi Togarashi (if using).
Whisk to combine.
Place soba noodles, asparagus, peas, fresh herbs and lettuce in a bowl.
Pour over dressing and toss to combine.
Serve.
Ingredients
Directions
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.
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.
Add asparagus and peas to boiling salted water.
Cook for approximately 2-3 minutes until tender.
Drain and rinse in cold water.
Set aside.
Squeeze the juice from half the lemon.
Add olive oil, salt, pepper and Shichimi Togarashi (if using).
Whisk to combine.
Place soba noodles, asparagus, peas, fresh herbs and lettuce in a bowl.
Pour over dressing and toss to combine.
Serve.