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
 * ¼ cup sweet rice wine (mirin)
 * 1 tablespoon turbinado sugar or brown sugar
 * ¼ teaspoon sea salt
 * 3 tablespoons peanut butter
 * ¼ 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
 * ¼ cup roasted peanuts, chopped

Directions

 * 1) Combine all dressing ingredients in a small pan and whisk over low heat until smooth.
 * 2) Set aside.
 * 3) Trim the asparagus and cut into 2-inch pieces.
 * 4) Cut snow peas into thirds after pulling the strings.
 * 5) Cook the asparagus in boiling water for 3 minutes (time it!).
 * 6) Add the snow peas and cook another 30 seconds, then drain immediately in a colander and rinse with cold water until cool.
 * 7) Pat the vegetables dry and put into a bowl.
 * 8) Cut the pepper into ¼ inch slices and slice the mushrooms thinly.
 * 9) Toss the pepper and mushrooms with the asparagus, snow peas, and bean sprouts as well as 3 tbs of dressing, then refrigerate.
 * 10) Bring a pot of water to a boil, break the soba noodles into halves or thirds, and cook until tender.
 * 11) Drain and rinse.
 * 12) 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.
 * 13) Garnish with peanuts and serve.