Asparagus Soba Salad/Stir-Fry

Directions

• Mix your marinade ingredients together.
• Prepare all your sauté ingredients and have them within arms reach of the stove.
• Boil a large pot of water and add soba noodles. Cook as per package instructions.
• Meanwhile, heat a splash of sesame oil in a large pan, or well-seasoned wok over almost medium heat. When it is hot, add the tofu, and cook until golden – a few minutes. If using fish or prawns/shrimp, poach with a touch of sesame oil and a sprinkle of water and cover until almost ready and set aside.
• Once the soba noodles are done (only a few minutes), rinse with cool water and mix in a drizzle of sesame oil to keep from sticking. Allow to cool and put in fridge if you are having it as salad.
• Add another (generous) splash of oil to the pan and, at moderate heat, add the onions, asparagus, and salt. Stir fry for about a minute or two, then add the garlic, cashew/sesames (reserving a few for garnish), and spinach and stir-fry for another minute, or until the spinach wilts.
• Return the tofu to the pan. Stir in the marinade, if having warm. Cook for another minute or so, tossing your ingredients about in the marinade. *If you’re having your noodles as a cold salad reserve some of the marinade for just before serving as the noodles will absorb much of it.
• Remove from heat and stir in the mint and basil and garnish with nuts/seeds. Taste and adjust as needed.