Ingredients
Dressing
Ingredients
2 Tablespoon minced ginger
1/4 Cup mirin*
1 Tablespoon sugar
1/2 Teaspoon sea salt
3 Tablespoon tahini*
1 Tablespoon cayenne pepper
3 Tablespoon soy sauce
2 Tablespoon rice vinegar
1 Teaspoon sesame oil
Noodles
Ingredients
1 Tablespoon sugar
1/2 Cup mirin (sweet rice wine)
3 Tablespoon soy sauce
1 Teaspoon sesame oil
6 shiitake mushrooms, stems removed
3 leeks
1 Pound asparagus, tough stem ends removed
1 Cup snow peas
2 bundles soba (buckwheat) noodles
2 Cup bean sprouts
Preparation
1.Combine all the ingredients in a saucepan and heat over medium-low heat, stirring until the tahini is dissolved. Transfer to a bowl and set aside to cool. (To store, transfer dressing into a glass jar with a tight-fitting lid; it will keep for a couple of days refrigerated). To serve, add 1 to 2 tablespoons water to dressing. 2.Heat grill. 3.While waiting for the grill to get hot, combine the sugar, mirin, soy sauce and sesame oil in a large bowl and whisk to mix. Add the mushrooms, leeks, asparagus and snow peas. Toss lightly and set aside. 4.Place a fine-mesh rack or grilling basket on the grill. Put the mushrooms, leeks and asparagus on the grill over medium-high heat and brush with the marinade. Grill the asparagus until they are slightly charred and the colour has brightened, and 2 minutes. Grill the leeks until slightly charred and soft, about 3 minutes. Transfer to a plate. Put snow peas on grill last and cook until colour brightens, about 1 minute. 5.When they are cool enough to handle, slice the asparagus, leeks and mushrooms into think diagonal slices. Set aside. 6.Cook the soba noodles in a large pot of boiling water until soft, 3 to 4 minutes. Drain in a strainer and rinse well with cool water. Squeeze noodles to extract excess water. Transfer to a bowl. Add bean sprouts and grilled vegetables. 7.Just before serving, add the dressing to the noodles and mix well
