Noodle and Asparagus 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 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 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.

Assembly

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.