Mince the ginger.

In a small pan, combine minced ginger, sweet rice wine (mirin), turbinado sugar (or brown sugar), sea salt, peanut butter, cayenne pepper, soy sauce, rice vinegar, and sesame oil.

Whisk over low heat until smooth to create the ginger-peanut dressing.

Set the dressing aside to cool.

Trim the asparagus and cut into 2-inch pieces.

Cut snow peas into thirds after pulling the strings.

Cook the asparagus in boiling water for 3 minutes.

Add the snow peas and cook for another 30 seconds.

Drain the asparagus and snow peas immediately in a colander.

Rinse with cold water until cool to stop the cooking process.

Pat the blanched vegetables dry and put into a bowl.

Cut the red bell pepper into 1/4 inch slices.

Slice the shiitake mushrooms thinly.

Toss the sliced pepper and mushrooms with the asparagus, snow peas, and bean sprouts.

Add 3 tablespoons of the ginger-peanut dressing and toss to combine.

Refrigerate the vegetable mixture until ready to serve.

Bring a pot of water to a boil.

Break the soba noodles into halves or thirds.

Cook the soba noodles until tender.

Drain the cooked soba noodles.

Rinse the noodles with cold water.

Toss the noodles with the vegetable mix and the remaining dressing.

Refrigerate for 15 minutes to allow the flavors to blend and the noodles to absorb some of the dressing.

Garnish with chopped roasted peanuts before serving.