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4
Easy
Published 2008
A perennial favourite on our restaurant menus, this combination of vegetable textures captures the essence of Japanese cooking. If you prefer, slices of silken tofu or fish can be used instead of the asparagus.
To cook the noodles, drop into boiling water with a pinch of salt and cook for 2 minutes until soft. Drain and refresh under cold running water, then toss through a little olive oil to prevent sticking.
To prepare the noodle salad, slice the lotus root into tissue-thin rounds using a mandoline. Mix the cooked noodles with the sliced lotus root, edamame, pickled ginger, avocado, soy bean