- 1/2 cup soy sauce
- 1/4 cup canola oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons sesame oil
- 1 tablespoon chili oil
- 3 1/2 tablespoons dark brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon minced fresh ginger root
- 1 clove garlic, minced
- 1 (8.8 ounce) package dried soba noodles
- 1 bunch fresh asparagus, trimmed and shaved into ribbons
- 1 bunch scallions, thinly sliced
- 2 red bell peppers
- 2 cups bean sprouts
- 1/4 cup sesame seeds
- 1/2 cup chopped fresh cilantro
- Whisk soy sauce, canola oil, balsamic vinegar, sesame oil, and chili oil in a bowl until blended. Mix sugar, salt, ginger, and garlic into the same bowl, stir sauce to combine.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut red bell peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
- Cook bell peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins, slice peppers into strips.
- Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until pasta is tender yet firm to the bite, 5 to 7 minutes. Drain.
- Combine asparagus, scallions, red bell peppers, bean sprouts, sesame seeds, and cilantro in a large serving bowl. Add noodles and sauce, toss well to combine.