Asparagus and Soba Noodles

4 ounces buckwheat pasta a.k.a. Soba Noodles
1 small bunch of asparagus, sliced thinly (1/4-inch thick)
1/2 cup raw walnuts, toasted lightly
1 teaspoon raw honey
Pinch of Sea Salt for taste
1/2 cup water room temperature


Toss Swiss chard or greens of your choice and fresh chive and toasted walnuts in a bowl with a 1/8 tsp olive oil and use to top your soba noodles.

Bring a large pot of water to a boil. Cook the noodles per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.

Add as much or as little dressing as you like to the noodles and toss well. Arrange in two bowls or on a platter - I finished off this version topped with sliced green onions, a bit of sauteed slivered rainbow chard leaves & chopped stems, a few toasted walnuts, and some chives.

Serves 1 - 2.

1/2 cup / 120 ml brown rice vinegar

scant 1/3 cup / 1.5 oz / 40 g fine-grain natural cane sugar or brown sugar

1/2 teaspoon fine grain sea salt
2 garlic cloves, peeled and crushed

1/4 teaspoon red pepper flakes or 1/2 fresh red chile, minced

1 teaspoon toasted sesame oil
grated zest and juice of one lime
1/3 cup / 80 ml sunflower oil or olive oil

1 medium eggplant/aubergine 3/4 lb / 12 oz, cut into 1/2-inch / 1cm chunks

8 ounces / 225g dried soba noodles

1 large ripe mango, cut into small chunks
8 ounces grilled or pan-fried tofu, cut into tiny cubes
1/2 medium red onion, very thinly sliced
a handful of basil leaves, slivered
a handful of fresh cilantro / coriander, chopped

While you are prepping the rest of the ingredients bring a large pot of water to a boil.

In the meantime, make the dressing by combining the vinegar, sugar, and salt in a small saucepan over medium heat. Cook, stirring, for up to 1 minute, or until the sugar dissolves. Remove from heat and add the garlic, red pepper flakes or chile, and sesame oil. Allow to cool, then add the lime zest and juice.

Heat the sunflower oil in a large skillet and shallow fry the eggplant/aubergine in three batches, until deeply golden. Transfer to a large plate lined with paper towels and sprinkle with a generous pinch of salt.

Cook the soba noodles in a large pot of boiling salted water, per package instructions, or until just tender. Drain and rinse under cold running water. Shake off as much of the excess water as possible, then leave to dry in the colander or on a tea towel. If you're not using the noodles soon, toss with a tiny splash of olive oil to prevent the noodles from sticking to each other.

In a large mixing bowl toss the noodles the dressing, mango, tofu, eggplant, onions, and most of the herbs. You can now set this aside for an hour or two before serving topped with the remaining herbs.

Serves 4-6.