I love soba noodles as they are so versatile: in soups, with cold Japanese tea stock, in salads or stir fried, they always satisfy me !

Also, you can find many kinds, from green tea flavored ones to GF buckwheat, you can play with flavors and colors and make beautiful dishes.

And they cook super quickly so you can easily use them when you are in a rush 🙂

For today, I wanted to eat them cold with some crisp bright green veggies mixed with creamy avocado texture. I chose asparagus and edamame for their crunch, fibers and protein source (edamame)

This salad is super easy. Just 2 things to manage well: al dente cooking for your veggies to have some crunchy bites and a proper dressing to shake up the whole blend.

Give it a try 🙂

THIS RECIPE IS

• Vegan
• GF option available
•  Nutritious and balanced
• Yummy with a nice Asian touch
•  Super easy

INGREDIENTS

(For 2 pax)

• 170 grs soba noodles (chose wholewheat or buckwheat for GF option)
• 100 grs fresh thai asparagus
• 70 grs cooked edamame
• 1 avocado
• 1 lime
• 1 tbsp pumpkin seed
• Black sesame seeds to sprinkle

Dressing:

• 3 tbsp sesame oil
• 3 tbsp tamari sauce (GF for GF option
• 2 tbsp brown suga
• 1 tsp grated garlic (optional

DIRECTIONS

1. Wash and cook your asparagus al dente (5 min in boiling water, drained and transferred in ice bowl to stop the cooking). Cut them in small chunks (1,5 to 2 cm long).
2. Cook your soba noodles according to the instructions on your packet. Ensure you don’t overcook and drain and rinse well.
3. Slice the avocado and squeeze the lime to coat it
4. Prepare the dressing by mixing all the ingredients (add the garlic if you like, optional)
5. Dress two bowls starting with some noodles, adding some asparagus and edamame, half of the dressing and top with some more noodles and veggies. Finish with the avocado, a sprinkle of pumpkin and black sesame seeds.
6.  Serve with the remaining dressing on the side.

Note

• You can prepare this salad ahead, but it is better to assemble it just before eating.
• You can change veggies, but always use crunchy ones (cucumber, carrots, snow peas..) combined with creamy avocado texture.

I love green colour ! from clothing to food, anything green will do !

I guess unconsciously it is the link with nature, the vibrant plant  energy and the freshness it inspires that attracts me.

Also, when I have been a little overindulgent over the week end 🙂 I need to go for green food !

So today, I say yes to an all green veggies lunch salad.

I chose wholewheat soba noodles as I had been running 9 km this morning and needed some good carbs to pair with my veggies.

If you want to make yourself this super easy 10 min yummy Asian salad, follow the link below.

Asparagus, avocado soba noodle salad