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Combine all dressing ingredients in a small pan and whisk over low heat until smooth. Set aside. Trim the asparagus and cut into 2-inch pieces. Cut snow peas into thirds after pulling the strings. Cook the asparagus in boiling water for 3 minutes (time it! ). Add the snow peas and cook another 30 seconds, then drain immediately in a colander and rinse with cold water until cool. Pat the vegetables dry and put into a bowl. Cut the pepper into 1/4 inch slices and slice the mushrooms thinly. Toss the pepper and mushrooms with the asparagus, peas, and bean sprouts as well as 3 tbs of dressing, then refrigerate. Bring a pot of water to a boil, break the soba noodles into halves or thirds, and cook until tender. Drain and rinse. Toss the noodles with the vegetable mix and the remaining dressing, then refrigerate for 15 minutes to let the flavors blend and the noodles absorb some of the dressing. Garnish with peanuts and serve.
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Japanese buckwheat noodles — cold zaru soba, hot broth
King of blue cheeses — salads, dressings, steak, pear pairing
Concentrated noodle sauce — cold soba dip, udon broth, tempura
Electric noodle maker — extrude fresh ramen, udon, pasta
Large olive wood salad bowl — toss and serve at the table
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Japanese buckwheat noodles — cold zaru soba, hot broth
King of blue cheeses — salads, dressings, steak, pear pairing
Concentrated noodle sauce — cold soba dip, udon broth, tempura
Electric noodle maker — extrude fresh ramen, udon, pasta
Large olive wood salad bowl — toss and serve at the table