Cooking Instructions
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Step 1
Whisk together
Toasted Sesame Oil (30 mL)
,
Reduced Sodium Soy Sauce (30 mL)
,
Rice Vinegar (15 mL)
,
Brown Sugar (5 g)
,
Chinese Hot Mustard (5 g)
,
Fresh Ginger (2 g)
,
Kosher Salt (3 g)
, and
Garlic (1 clove)
in a large bowl.
Step 2
Add
Purple Carrots (2)
to the mixture and toss to coat. Set aside.
Step 3
Bring a large pot of water to a boil. Add
Snow Peas (300 g)
and
Asparagus (280 g)
. Cook until crisp-tender, about 2 minutes.
Step 4
Remove vegetables with a slotted spoon to a colander and rinse immediately with cold water until cool. Add snow peas and asparagus to the carrot mixture.
Step 5
Add the
Soba Noodles (225 g)
to the boiling water and cook until al dente, 5 to 6 minutes. Drain and rinse immediately with cold water. Add to the bowl with the vegetable mixture. Toss well.
Step 6
Sprinkle with
Fresh Basil (5 g)
and serve!
