Sesame Soba with Asparagus

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From the Vitality Food Feature ‘SUMMER PASTA SALADS‘.

Fast, easy and elegant, a perfect springtime dinner. Serve with a cucumber salad. (Serves 4 people.)


  • 2 Tbsp sesame seeds
  • 8 ounces soba or udon noodles (I used organic udon made from Kamut flour)
  • 1/2 Tbsp toasted sesame oil
  • 16 thin stalks asparagus (approx. 3/4 lb), trimmed and cut on diagonal into 1-inch lengths
  • 4 green onions, trimmed & cut on diagonal into 1-inch lengths
  • 1 red bell pepper, seeded and cut into thin strips 1-inch long
  • 1/2 cup corn kernels
  • 2 cloves garlic, minced
  • pinch of dried hot chili flakes
  • 2 Tbsp mirin (sweet rice wine) (or substitute 2 Tbsp. white wine + 1 Tbsp. honey)
  • 1 Tbsp tamari soy sauce
  • 1 Tbsp of lemon juice or balsamic or rice vinegar
  • ground black pepper to taste

1) In a dry skillet, toast the sesame seeds until golden, stirring often for 5 to 7 minutes over medium heat. Remove from skillet and set aside.

2) Bring a large pot of salted water to a full rolling boil for the noodles. Add the noodles, stirring, and boil for about 10 minutes until just tender. Drain.

3) While the water is coming to a boil, chop the vegetables. Heat sesame oil in the skillet, and over medium-high heat stirfry the vegetables and garlic until just tender. Add mirin, soy sauce, vinegar and pepper for the last minute of cooking.

4) Drain the cooked noodles immediately, and toss with vegetables and toasted sesame seeds. Taste & adjust seasoning. Serve hot.

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