Recipe Image

Servings:

Soba, Snow Pea, and Asparagus Toss

Raw carrot ribbons combined with crisp-cooked snow peas and asparagus retain lots of crunch in this speedy dinner. The dressing is the perfect blend of salty, toasty, tangy, and fragrant. The combination makes for a wonderful light summer meal.

Total Time

25min

5.0

1 Rating

Author: A Hint of Rosemary

Servings:

Ingredients

•

2 Tbsp

Toasted Sesame Oil

or Sesame Oil

•

2 Tbsp

Reduced Sodium Soy Sauce

•

1 Tbsp

Rice Vinegar

•

1 tsp

Brown Sugar

or Dark Brown Sugar

•

1 tsp

Chinese Hot Mustard

or Dijon Mustard

•

1 tsp

Grated Fresh Ginger

•

1/2 tsp

Kosher Salt

•

1 clove

Large Garlic , grated

•

Large Purple Carrots

or Orange Carrot

•

2 cups

Snow Peas

•

2 cups

Asparagus

•

8 oz

Soba Noodles

•

4 Tbsp

Thinly Sliced Fresh Basil

Cooking Instructions

Whisk together Toasted Sesame Oil (2 Tbsp) , Reduced Sodium Soy Sauce (2 Tbsp) , Rice Vinegar (1 Tbsp) , Brown Sugar (1 tsp) , Chinese Hot Mustard (1 tsp) , Fresh Ginger (1 tsp) , Kosher Salt (1/2 tsp) , and Garlic (1 clove) in a large bowl.

Add Purple Carrots (2) to the mixture and toss to coat. Set aside.

Bring a large pot of water to a boil. Add Snow Peas (2 cups) and Asparagus (2 cups) . Cook until crisp-tender, about 2 minutes.

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.

Add the Soba Noodles (8 oz) 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.

Sprinkle with Fresh Basil (4 Tbsp) and serve!

Nutrition Per Serving

CALORIES

323

FAT

7.5 g

PROTEIN

12.5 g

CARBS

56.2 g