Soba Noodle Dish

This recipe can be gluten free if you can find noodles made with buckwheat only. I created it accidentally from a combination of multiple recipes, and it makes a delicious Asian cold salad. As a main dish, serves 2.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 5  ounces  soba buckwheat noodles
• 1  lb asparagus, trimmed
• 1  yellow bell pepper, sliced
• 1⁄4 cup  slivered red onion
• 1⁄4 cup fresh basil leaf, chopped
• 3  tablespoons soy sauce
• 2  tablespoons canola oil
• 2  teaspoons sugar
• 1⁄4 teaspoon garlic powder
• 1⁄2 teaspoon cornstarch

Directions

1. Boil water in a medium pot and cook noodles according to package directions. Cut asparagus into 1-inch pieces, and add to boiling water during last 2 minutes of cooking time.
2. Combine soy sauce, oil, sugar, garlic powder, and cornstarch in a small bowl until cornstarch is dissolved.
3. When pasta is cooked, rinse pasta and asparagus in a colander with cold water. Put the combined dressing ingredients into the still-hot pan and stir over low heat until thickened. Remove from heat.
4. Combine bell pepper, onions, and chopped basil leaves in a medium sized bowl. Add cooled pasta, asparagus, and dressing. Toss and refrigerate until serving.