Salad with buckwheat noodles, seaweed, cucumber and asparagus
4 servings
25 minutes
This exquisite Italian salad combines a harmony of flavors and textures. Buckwheat noodles provide a delicate density, wakame seaweed adds marine freshness, while crunchy cucumber and tender asparagus bring lightness. The dressing made from soy sauce, sesame and canola oil, lemon juice, and ginger adds a subtle spiciness. The dish's origins can be traced back to Japanese cuisine, but its adaptation with an Italian twist makes it unique. Such a salad is perfect for a light lunch or dinner, filling the body with nutrients and creating a sense of gastronomic pleasure. Serving it with toasted sesame completes the picture by adding aromatic crunch.
1
Soak the seaweed in warm water and after 10 minutes place it in a strainer to drain excess liquid.
- Wakame seaweed: 14 g
2
In a large pot of salted water, boil the asparagus stems for 2 minutes, then transfer them to a steam bath using tongs. Cut the cold asparagus into pieces 1.5-3 cm long at a slight angle.
- Asparagus: 450 g
3
In another pot of boiling salted water, cook the buckwheat noodles according to the package instructions; drain the water, rinse under cold water, and set aside for a while.
- Buckwheat noodles: 300 g
4
In a small bowl, mix soy sauce, sesame and canola oil, lemon juice, and ginger.
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Vegetable oil: 2 tablespoons
- Freshly squeezed lemon juice: 0.3 glass
- Grated ginger: 10 g
5
Squeeze the seaweed by hand to remove excess moisture.
- Wakame seaweed: 14 g
6
In a large bowl, mix the noodles, asparagus, seaweed, cucumber, sesame seeds, onion, and soy dressing. Add salt to taste.
- Buckwheat noodles: 300 g
- Asparagus: 450 g
- Wakame seaweed: 14 g
- Cucumbers: 1 piece
- Roasted sesame: 2 tablespoons
- Green onion feathers: 2 pieces
- Soy sauce: 2 tablespoons
- Salt: to taste
7
Serve on separate plates as desired, sprinkled with sesame seeds on top.
- Roasted sesame: 2 tablespoons