90 grams soba noodles (use 100% buckwheat to make gluten-free)
250 grams asparagus (preferably quite thin), trimmed of their woody end
1 medium/large zucchini
1 large carrot
½ red capsicum, core and seeds removed and sliced very thinly
½ avocado, seed removed and cut into cubes
1 spring onion, finely sliced
1 tablespoon brown miso paste
2 teaspoons toasted sesame oil
1 tablespoon light olive oil
1 teaspoon tamari
2 teaspoons coconut sugar
1 teaspoon finely grated ginger root
juice of 1 lime (can also use lemon)
To serve: black and white sesame seeds
Bring a medium pot of water to a boil. Cook the noodles according to the packet instructions. Drain and run under cold water to stop any further cooking. Set aside until ready to use.
Bring another pot of water to a boil and blanch the asparagus for 1 minute. Plunge into icy cold water to halt cooking and to help retain the bright green colour. Drain and set aside until ready to use.
Trim the ends from the carrot and zucchini. Use a mandoline peeler to create matchstick-sized pieces.
Whisk all the dressing ingredients together briskly in a small jug for 1 minute until smooth.
Combine the cold noodles, all the vegetables and half the spring onion in a large bowl. Drizzle the dressing over the top and use clean hands to mix together (tongs will tear the noodles). Divide salad between 2 bowls. Sprinkle with the remaining spring onion and scatter sesame seeds generously.
Leftover salad will last 24 hours in an airtight container in the fridge.