Soba Noodle Salad with Ginger-Peanut Dressing

Description
Soba are Japanese buckwheat noodles - you can find them at some grocery stores; if not, any Asian food store should have them. (The recipe originally called for ramen, but I just couldn't do that to people). I've also had good luck finding dried shiitake mushrooms at a reasonable price at Asian food stores. Prep time includes the final sitting time.



Dressing
2 tablespoons ginger, minced   1/4 cup sweet rice wine (mirin)   1 tablespoon turbinado sugar or brown sugar   1/4 teaspoon sea salt   3 tablespoons peanut butter   1/4 teaspoon cayenne pepper   2 tablespoons soy sauce   2 tablespoons rice vinegar   1 teaspoon sesame oil

Salad
1 lb asparagus   2 ounces fresh snow peas  1 red bell pepper   3 ounces shiitake mushrooms   1 cup bean sprouts, rinsed   8 ounces soba noodles   1/4 cup roasted peanuts, chopped

Directions
Combine all dressing ingredients in a small pan and whisk over low heat until smooth.  Set aside.  Trim the asparagus and cut into 2-inch pieces. <BR> Cut snow peas into thirds after pulling the strings. <BR> Cook the asparagus in boiling water for 3 minutes (time it!). <BR> Add the snow peas and cook another 30 seconds, then drain immediately in a colander and rinse with cold water until cool. <BR> Pat the vegetables dry and put into a bowl. <BR> Cut the pepper into 1/4 inch slices and slice the mushrooms thinly. <BR> Toss the pepper and mushrooms with the asparagus, peas, and bean sprouts as well as 3 tbs of dressing, then refrigerate. <BR> Bring a pot of water to a boil, break the soba noodles into halves or thirds, and cook until tender. Drain and rinse. <BR> Toss the noodles with the vegetable mix and the remaining dressing, then refrigerate for 15 minutes to let the flavors blend and the noodles absorb some of the dressing. <BR> Garnish with peanuts and serve.