1 bunch asparagus (halved lengthways and cut into 5cm lengths)
100g snow peas (thinly cut diagonally)
1 carrot (cut into thin sticks)
1 small Lebanese cucumber, peeled, halved lengthways and thinly sliced
4 radishes (thinly sliced and halved)
3 spring onions (thinly sliced diagonally)
½ cup coriander leaves
1 red chilli (seeded and cut into thin strips)
2 x 185g packets hot smoked salmon (broken into chunks)
1 teaspoon black sesame seeds
1 tablespoon Capilano Honey
1/4 cup lime juice
1 teaspoon sesame oil
2 tablespoons peanut oil
2 teaspoons soy sauce
2 teaspoons ginger root (freshly grated)
Salt (to taste)
Cook soba noodles, as directed on pack. Drain and place under cold running water to cool. Drain and set aside.
Cook asparagus in boiling water for 3 minutes or until just tender. Drain and refresh under cold water. Drain and set aside.
Place soba noodles, snow peas, carrot, cucumber, radishes, spring onions, coriander leaves, chilli and salmon in a large bowl. Shake the jar of dressing until ingredients are well mixed. Add half the dressing to the bowl and toss gently to combine. Divide salad between four serving plates. Top with asparagus and drizzle with remaining dressing. Sprinkle with sesame seeds.