From Market to Table: A Spring Soba Salad Worth Sharing

May in Illinois is full of possibilities. The temperature is finally warming up, spring planting is underway and farmers markets are beginning to open for the summer season. Fresh local produce is just starting to appear, with asparagus and garlic scapes among the first arrivals.

Garlic scapes are the stalks that grow from the garlic bulb. Harvested before flowering, they have a mild garlicky taste and make a fun addition to any recipe—use them like chives or green onions. You can find both asparagus and garlic scapes at local farmers markets. For a directory of Illinois farmers markets, visit ilfma.org.

So, while we eagerly await the coming season, try the Asian salad-inspired Soba Noodle Salad with a few of the ingredients currently available. Soba noodles are made from buckwheat and can be found at local groceries.

Soba Noodle Salad

Yield: 6-8 servings

For the roasted asparagus:

1 lb fresh asparagus

1-2 Tbsp olive oil

Kosher salt and pepper

For the salad:

10½ oz dried soba noodles

2 Tbsp soy sauce

1 Tbsp toasted sesame oil

¼ cup fresh lemon juice (about 2 lemons)

2 Tbsp sunflower or other vegetable oil

1 large English cucumber, ends trimmed, quartered lengthwise and thinly sliced

¼ cup fresh garlic scapes, chopped

1 Tbsp sesame seeds

Kosher salt

 

Roast the asparagus. Place the trimmed asparagus on a cookie sheet with 1 to 2 tablespoons olive oil, salt and pepper. Roast in a 400-degree oven until the ends turn brown, about 10 minutes. Cool and cut into 1-inch, bite-size pieces.

Bring a pot of water to a full boil. Add soba noodles and cook until tender, according to package instructions. Drain in a colander and rinse with cold running water until chilled.

In a small mixing bowl, make the dressing by whisking together soy sauce, sesame oil, lemon juice and sunflower oil. Set aside.

In a large bowl, combine soba noodles, asparagus, garlic scapes, cucumber and soy dressing.  Toss well. Season with salt, add sesame seeds and serve. 

Janie Maxwell, MS, RDN, is the executive director of the Illinois Farmers Market Association (ILFMA). ILFMA supports local food and food systems by giving Illinois farmers markets and producers access to resources, education and connections to grow healthier and economically vibrant communities. For more information, visit ilfma.org.