Soba Noodles with Green Asparagus and Sesame

Prep 15 min·Cook 15 min·Total 30 min·4 servings·VEGETARIAN·450 kcal

A served bowl of soba noodles with asparagus and sesame from above, chopsticks and a dish of scallions beside it

Ingredients

For the noodles and vegetables

300 gr (10.6 oz.) soba noodles
500 gr (17.6 oz.) green asparagus
150 gr (5.3 oz.) sugar-snap peas
3 Tbsp sesame seeds
2 garlic cloves
1 tsp ginger, grated
1 Tbsp sesame oil

For the sauce

5 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp tahini
1/2 Tbsp honey or maple syrup
2 Tbsp lime juice
1 tsp cornstarch

To garnish

scallions, thinly sliced
nori flakes
chili (to taste)

Equipment: Large pot, Wok or large pan, Colander, Small bowl

Instructions

Noodles and sesame

1.Cook the soba noodles in a large pot of boiling water according to the package instructions until al dente (about 4-5 minutes). Drain immediately and rinse briefly under cold water so they don't stick together.
2.Toast the sesame seeds in a dry pan or wok without oil over medium heat until golden, then remove and set aside.

Asparagus and snap peas

1.Wash the green asparagus, trim off the woody ends and cut the spears into bite-sized pieces.
2.Wash the sugar-snap peas, trim the ends and cut them into fine strips. Peel and finely chop the garlic.
3.Heat the sesame oil in the wok and briefly fry the chopped garlic and grated ginger until fragrant.
4.Add the asparagus and sugar-snap peas and stir-fry for 5-7 minutes until crisp-tender. Stir in some of the toasted sesame and keep the rest for the topping.

Sauce and serving

1.For the sauce, whisk together the soy sauce, rice vinegar, tahini, honey and lime juice in a small bowl. Stir the cornstarch smooth with 1 Tbsp water and add it in.
2.Pour the sauce over the vegetables in the wok and bring to a simmer, stirring, until it thickens slightly and coats the vegetables.
3.Add the drained soba noodles and toss everything gently until the noodles are evenly coated in sauce.
4.Divide the soba noodles among bowls and scatter with the remaining sesame, the scallions, nori flakes and chili. Serve immediately.

Notes

Tip from my kitchen: soba noodles turn soft fast – I set the timer for 3 minutes and keep tasting from there. Rinsing them cold isn't a detail, it's the trick against gummy noodles. I always mix the sauce while the vegetables fry, so everything comes together quickly at the end. If you want it vegan, use maple syrup instead of honey – you'll barely taste the difference.

Nutrition per serving: 450 kcal · 18 g protein