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SideChef
Recipes
Dairy-Free
Soba, Snow Pea, and Asparagus Toss

13 INGREDIENTS • 6 STEPS • 25MINS

Soba, Snow Pea, and Asparagus Toss

Recipe
5.0
1 rating
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.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
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.
25MINS
Total Time
$2.71
Cost Per Serving
Ingredients
Servings
4
us / metric
Toasted Sesame Oil
2 Tbsp
Toasted Sesame Oil
or Sesame Oil
Reduced Sodium Soy Sauce
2 Tbsp
Reduced Sodium Soy Sauce
Rice Vinegar
1 Tbsp
Rice Vinegar
Brown Sugar
1 tsp
Brown Sugar
or Dark Brown Sugar
Chinese Hot Mustard
1 tsp
Chinese Hot Mustard
or Dijon Mustard
Fresh Ginger
1 tsp
Grated Fresh Ginger
Kosher Salt
as needed
Kosher Salt
Garlic
1 clove
Large Garlic, grated
Purple Carrot
2
Large Purple Carrots
peeled and shaved into ribbons
or Orange Carrot
Snow Peas
2 cups
Snow Peas
Asparagus
2 cups
Asparagus
cut into 2-inch pieces
Soba Noodles
8 oz
Soba Noodles
Fresh Basil
4 Tbsp
Thinly Sliced Fresh Basil
Nutrition Per Serving
VIEW ALL
Calories
323
Fat
7.5 g
Protein
12.5 g
Carbs
56.2 g
Love This Recipe?
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Soba, Snow Pea, and Asparagus Toss
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
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 (as needed), and Garlic (1 clove) in a large bowl.
step 1 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 (as needed), and Garlic (1 clove) in a large bowl.
step 2
Add Purple Carrots (2) to the mixture and toss to coat. Set aside.
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 (2 cups) and Asparagus (2 cups). 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 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 (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.
step 5 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.
step 6
Sprinkle with Fresh Basil (4 Tbsp) and serve!
step 6 Sprinkle with Fresh Basil (4 Tbsp) and serve!
Tags
Dairy-Free
Lunch
Healthy
Shellfish-Free
Dinner
Chinese
Vegan
Vegetarian
Quick & Easy
Pasta
Japanese
Salad
Side Dish
Summer
Vegetables
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