From Ordinary Vegan
Dressing:
2 limes, juiced
¼ cup organic pure maple syrup
4 Tablespoons organic vegetable oil
5 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon of chili oil (I recommend adding a teaspoon at a time depending on heat of chili oil) Or you can use sesame oil if you prefer less spice
2 inches of Fresh Ginger, chopped or grated (grated brings out more of the flavor)
1 Fresno chili, chopped (or more to taste)
½ Jalapeno, chopped (or more to taste)
2 Cloves of garlic, chopped
¼ chopped fresh cilantro
Salad:
1 16-ounce package of soba noodles or linguine noodles, cooked and rinsed
1 Red Bell Pepper, chopped
2 cups of kale or lettuce, cut into ribbons
8 asparagus spears, cut into 1½ inch chunks, steamed al dente
½ - ¾ lb sugar snap peas, trimmed and steamed al dente
4 green garlic, chopped
¼ cup chopped fresh cilantro
Fresh Ground Black Pepper to taste
¼ cup sliced almonds, optional
Cook pasta according to cooking instructions.Place the sugar snap peas and asparagus in a steamer over the boiling pasta water. Steam for 2-3 minutes keeping them crisp and green.
For Dressing, whisk together all the ingredients and set aside.
For Salad, combine salad ingredients. Add cooked pasta. Whisk the salad dressing and pour over the salad a couple of spoonfuls at a time so you don't overdress. Taste and add ground black pepper to taste.
Garnish with fresh cilantro and nuts if desired. Serve with some extra dressing on the side.