When spring vegetables are at their peak, it’s time for some salad genius. A salad full of the goodness of fresh vegetables and moistened with a clean light dressing.
Chilli dressing
| 3 Tbsp | Fish sauce |
| 3 Tbsp | Fresh lime juice |
| 2 Tbsp | Soft brown sugar |
| 1 | Green chilli, deseeded and finely chopped |
Greens and noodles
| 180 g | Soba noodles (Main) |
| 1 Tbsp | Vegetable oil |
| 1 bunch | Asparagus, woody ends removed (Main) |
| 2 cups | Baby silverbeet (Main) |
| 1 cup | Mung bean sprouts, or snow pea shoots (Main) |
| 125 g | Button mushrooms, wiped (Main) |
| ½ | Telegraph cucumbers, cut lengthwise and seeds removed |
| ¼ | Mint leaves, torn if large |
| ¼ cup | Basil leaves, torn if large |
| 2 Tbsp | Coriander leaves, optional |
Directions
- Place all the dressing ingredients in a screw-top jar and shake well. Taste for seasoning.
- Cook soba noodles in plenty of boiling salted water for 4 minutes. Drain and rinse under cold water to arrest cooking. Drain again. Place in a large bowl, add the oil and toss to prevent noodles sticking together.
- Cut asparagus spears in half crosswise and steam until just tender. Leave to cool a little then place in the bowl with the noodles. Slice the silverbeet leaves and add to the noodles. Snap the little brown ends off the mung bean sprouts and discard. Add mung bean sprouts to the noodles. Slice the button mushrooms and the telegraph cucumber and add to the noodles.
- Add the mint and dressing and toss well to combine. Place salad on a serving platter and scatter over the basil leaves and coriander leaves, if using. Serve.