An easy to make salad, perfect for summer and 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!
Keyword cooling, summer, TCM
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 4servings
Author Elisabeth Staunton
Ingredients
180gSoba noodlesdried
6Asparagus
12Sugar snap peas
3tbspFresh parsley
2tbspFresh mint
Red oak lettuce - half
Dressing
1tspSea salt
½tspCracked pepper
½Lemon
100mlOlive oil
¼tspShichimi Togarashi (optional) ** See Note
**Note - Shichimi Togarashi is a Japanese 7 spice blend. There are different variations but the blend may include: chillies, peppercorns, orange peel, ginger, nori and sesame seeds. It is has a mild to moderate spiciness.
Instructions
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.
Dressing
Squeeze the juice from half the lemon. Add olive oil, salt, pepper and Shichimi Togarashi (if using).
Whisk to combine.
Combine ingredients. Place soba noodles, asparagus, peas, fresh herbs and lettuce in a bowl. Pour over dressing and toss to combine.