Ingredients
- 500g Broad Beans
- X1 bunch asparagus
- X3 bunches Asian greens
- Tahini Ginger Miso Dressing
- x2 tablespoons soy sauce
- x2 tablespoons rice vinegar
- x2 tablespoons sesame oil
- x1 tablespoon tahini or smooth peanut butter
- x1 tablespoon honey
- x2 teaspoons miso paste
- 1/2 teaspoon wasabi paste
- 1 cm knob fresh ginger peeled and finely grated
- 1 Clove garlic peeled and finely grated
Method
- Boil large saucepan of well salted water and add broad beans for about 3-4min then scoop them out and run under cold water, you can pop the beans out of their skin or leave them on.
- Bring water back to boil and blanch asparagus for 3-4 min until bright green, scoop out and set this aside next to beans
- Bring water back to boil and blanch Asian greens (1-2min) then run under cold water and set aside next to beans and asparagus
- Bring water back to the boil and add x3 bundles of soba noodles, one bundle at a time and use tongs to move around, follow cooking instructions on the packet, once cooked, drain the noodles and dunk into cold water to stop them cooking
- Combine dressing ingredients into medium sized bowl
- Add noodles into the dressing and stir to coat Dish up noodles and beans, asparagus and Asian greens, serve and enjoy.
Product used in recipe
- Hakubaku - Hakubaku Organic Cha Soba
- Hakubaku - Hakubaku Organic Cha Soba
