Ingredients:
2 tablespoons ginger, minced
1/4 cup sweet rice wine ( mirin)
1 tablespoon turbinado sugar or 1 tablespoon brown sugar
1/4 teaspoon sea salt
3 tablespoons peanut butter
1/4 teaspoon cayenne pepper
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 lb asparagus
2 ounces fresh snow peas
1 red bell peppers
3 ounces shiitake mushrooms
1 cup bean sprouts, rinsed
8 ounces soba noodles
1/4 cup roasted peanuts, chopped
Directions:
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.
Servings: 4
Time preparation: 45 min.
Time total: 57 min.