Cooking Instructions
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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 (1/2 tsp)
, 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 (1 1/2 cups)
and
Asparagus (1 2/3 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 carrot mixture.
Step 4
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
Sprinkle with
Fresh Basil (1/4 cup)
and serve!
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