Buddha Bowl with green asparagus and soba noodles

Ingredients

• 125 g Soba Noodles (buckwheat noodles)
• Salt
• 2 handfuls Baby Spinach (40 g)
• 0.5 bunch young radishes
• 100 g Sugar snap peas
• 200 g green asparagus
• 1 tbsp Olive Oil
• 1 tbsp Tahini (15 g)
• 2 tbsp lemon juice
• Pepper
• 1 Nectarine
• 75 g Feta
• 2 tsp Black sesame (10 g)

Instructions

1. 1.

   Cook soba noodles in boiling salted water for 4–5 minutes, drain, rinse with cold water and drain. Wash baby spinach, radishes and sugar snap peas. Slice sugar snap peas lengthwise.

2. 2.

   Trim, wash and cut green asparagus into pieces. Heat 1 tbsp olive oil in a pan and fry the asparagus over medium heat for 5 minutes. Meanwhile, whisk tahini with lemon juice and stir in enough water until the consistency is sufficiently liquid. Season sauce with salt and pepper.

3. 3.

   Wash, halve, pit and slice nectarine. Crumble feta. Arrange soba noodles, all vegetables and nectarine slices on two bowls and serve topped with tahini sauce, feta and black sesame.