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Ingredients
- 1/2 pack (100gm) green tea (cha soba) noodles
- 1/2 bunch asparagus, remove woody ends
- 250 gm shelled peas
- Dressing
- 1 whole avocado
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon roughly chopped dill Pinch chili powder
Method
Bring a small pot of water to a boil and blanch the asparagus and refresh under cold running water. Drop the peas into the boiling water and blanch for 3 minutes, refresh under cold running water then drain. Slice the asparagus into three lengths diagonally and mix with the peas.
Peel avocado, remove stone and spoon the insides into a food processor. Add all the dressing ingredients and puree until creamy and smooth. Set aside.
Bring a pot of water to a boil, add the noodles and cook until al dente, around 7 minutes. Drain the noodles and place into a large bowl, add the asparagus, peas and the dressings. Stir well and serve immediately.
