Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package instructions, about 4-6 minutes, until al dente. Drain and rinse under cold water.

Wash and chop all fresh vegetables: slice the celery, cabbage, and spring onions into bite-sized pieces. Shell the fresh peas if using.

In a small bowl, whisk together the dressing ingredients: star anise, Chinese five spice, and grated ginger.

In a large mixing bowl, combine the cooled soba noodles with prepared vegetables. Drizzle the dressing and toss gently.

Plate the salad, topping with sliced avocado and freshly chopped herbs.