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Asparagus Soba Salad/Stir-Fry

Asparagus Soba Salad/Stir-Fry
This delightful recipe incorporates many seasonal veggies as well as many of my favourite cancer-blasting superfoods. It is also very versatile so if you’re feeling cold and/or a bit low energy you can prepare it warm. Alternatively, if you feel like a more raw and refreshing dish, have it as a salad and keep some or all of the ingredients raw -as your heart desires.
Remember to use organic or equivalent as much as possible. And be sure to eat mindfully (breathe, relax, notice the flavours/textures and nourishment entering your body). Feel how it feels to feel good and hold onto it!
Course: Mains
Servings: 4

Ingredients

  • 1/4 cup Cold-pressed sesame oil
  • 3 tbsp Toasted sesame oil
  • 3 tbsp Tamari (fermented soy sauce)
  • 3 tbsp Balsamic vinegar
  • 3 1/2 tbsp Honey/maple/brown rice syrup to taste
  • 1 tbsp Grated ginger
  • 1/2 tbsp Crushed red pepper flakes
  • 2 cloves Garlic
  • 1 Lime juiced
  • Salt to taste

Marinade for Stir Fry

  • 14 oz Soba noodles  (approx. 1 pack)
  • 8 oz Tofu slices  Optional
  • 8 oz Shrimp Optional
  • 8 oz White fish Optional
  • 1 clove Garlic
  • 1/2 bunch Asparagus  Thinly sliced
  • 2 cups Baby spinach, Kale, or Chard  Chopped
  • 1/2 cup Mint Silvered
  • 1/2 cup Basil
  • 1/3 cup Cilantro Optional
  • 1/2 cup Cashews Optional
  • 1/2 cup Sesame seed

Instructions

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.