Sesame Plum Marinated Vegetables and Soba Noodles

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 Tbsp

Ume Plum Vinegar

I used Eden Foods® Raw Ume Plum Vinegar

1

Lime , juiced, zested

1 tsp

Fresh Ginger , grated

1/4 cup

Toasted Sesame Oil

1 pckg

Soba Noodles

I used Eden Foods Buckwheat Soba Pasta

3/4 cup

Mushrooms

1 2/3 cups

Asparagus

1

Avocado

to taste

Black Sesame Seeds

Cooking Instructions

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Step 1

In a large bowl, thoroughly whisk the Ume Plum Vinegar (3 Tbsp) , juice and zest of the Lime (1) , Fresh Ginger (1 tsp) , and Toasted Sesame Oil (1/4 cup) .

Step 2

Gently clean the Mushrooms (3/4 cup) with a damp towel and tear or chip into bite-sized pieces.

Step 3

Transfer the mushrooms to the bowl with the vinaigrette and stir to coat.

Step 4

Clean and trim the Asparagus (1 2/3 cups) by removing the tough lower ends. Use a vegetable peeler to shave the asparagus into ribbons.

Step 5

Add the asparagus to the mushrooms and vinaigrette. Toss to combine and allow to marinate while the noodles cook.

Step 6

Bring a large pot of water to a boil. Cook the Soba Noodles (1 pckg) for 7-8 minutes. Drain and rinse with cold water.

Step 7

Toss the noodles with the vegetables. Store up to two days in the fridge. Garnish with Black Sesame Seeds (to taste) and Avocado (1) if using. Serve at room temperature or chilled.