Noodle Salad with a Maple-Asian Dressing

FOR THE NOODLE AND ASPARAGUS SALAD

• 1 pack of medium egg noodles
• 8 large asparagus
• 3 tbsp roasted peanuts
• 1 tbsp fresh coriander, chopped
• 1 red chilli, sliced
• 1 tbsp sesame seeds

FOR THE MAPLE-ASIAN DRESSING

• 2 tbsp sesame oil
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• 2 cloves of garlic, crushed
• 1 tbsp fresh ginger, grated
• 1 tsp tahini

TO MAKE THE NOODLES AND ASPARAGUS

1. Boil the noodles in a large pot of salted water, following the packet instructions.
2. While the noodles are cooking, use a vegetable peeler to shave the asparagus.
3. Lay an asparagus spear flat on a cutting board. Starting at the bottom end, use the peeler to shave it into long thin strips or ribbons. Place the asparagus shavings in a large bowl and repeat with the remaining asparagus.
4. Drain the noodles and set aside.

TO MAKE THE DRESSING

1. Put all ingredients in a bowl and then whisk until combined.

To assemble

1. Put the noodles and asparagus on a plate, drizzle the maple-Asian dressing and sprinkle roasted peanuts, sesame seeds, chopped coriander and sliced red chilli on top.