1/2 Lb Oyster Mushrooms
1 Bunch (approx. 12 stalks) Asparagus
1 Cup Roasted Virginia Peanuts
1/2 White Onion, julienned
1/2 Cup Rice Wine Vinegar
2 Tbsp Local Honey
1 Tbsp Red Pepper Flakes
1 Tbsp Soy Sauce
1 Lb Buckwheat Noodles
1 Bunch Green Onions, trimmed and cut on the bias
1 Cup Crumbled Feta Cheese
Clean oyster mushrooms and lightly chop.
Clean 1/2 inch off asparagus stalks, then cut in half.
Blanch mushrooms and asparagus in boiling water for 6 minutes. Place in an ice bath and set aside.
To julienned onion, add vinegar, honey, pepper flakes and soy sauce.
Combine and toss all ingredients.
Cook buckwheat noodles al dente in lightly salted and oiled water. Drain and chill.
Lightly toss noodles with green onions and feta cheese.
Plate 3-4 ounces pasta mixture. Top with 3 ounces marinated vegetables and serve