Soba, Snow Pea & Asparagus Toss

This Soba, Snow Pea & Asparagus Toss makes for a wonderful light summer meal. If you want to add heartiness to the dish, some grilled shrimp or chicken would be the perfect addition.

Raw carrot ribbons are combined with barely cooked snow peas and asparagus. Lots of crunch in this speedy dinner. The dressing is the perfect blend of salty, toasty, tangy, and pungent.

The list of ingredients for your Soba, Snow Pea & Asparagus Toss…

• Toasted sesame oil – Toasted sesame oil has a very strong flavor with a nutty aroma, suitable for adding to sauces and fillings. Regular sesame oil (the non-toasted type) is not recommended here but can be used as an alternative. Its flavor is very mild in comparison, though.
• Reduced-sodium soy sauce – Highly recommend using the low-sodium variety so that you can control the salt content in the final dish. For gluten-free, use low-sodium gluten-free tamari.
• Rice vinegar – Unseasoned. Also know as rice wine vinegar, adds a mild, slightly sweet and tangy flavor to the final dish.
• Light brown sugar – Or dark brown sugar. In contrast to its white counterpart, brown sugar boasts a richer, caramel-like, slightly nutty flavor due to its molasses content.
• Chinese hot mustard – Chinese hot mustard is a very spicy, sharp condiment made from ground brown mustard seeds and water. Dijon mustard would be a suitable substitute.
• Fresh ginger – Finely grated. It can be helpful to place your peeled knob of fresh ginger in the freezer for a short time before grating. Ginger root adds a distinct, spicy, aromatic flavor. Fresh ginger is sweeter with more complex flavor than its ground counterpart. If you must substitute with dried ginger, use a quarter teaspoon instead of the teaspoon of fresh.
• Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt. 
• Fresh garlic – Grated or finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
• Fresh purple carrots – Peeled & shaved into ribbons. Purple carrots may have a spicier, somewhat peppery flavor as compared to orange ones. But the difference is usually subtle. In terms of presentation, the vivid orange interior hidden beneath the bright purple skin makes them ideal for this recipe. Orange carrots could be used here, as well..
• Fresh snow peas – Snow peas are flat, edible-pod vegetables harvested early before the seeds inside grow large. Also known as Chinese pea pods, they feature crisp, tender pods and very small seeds. Both the pod and the tiny peas inside are eaten.
• Fresh asparagus – Tough ends trimmed then cut into 2-inch pieces. Choose stalks that are neither too thick or too thin so that they retain some crunch after blanching. 
• Uncooked soba noodles – Soba noodles are thin Japanese noodles made primarily from buckwheat, giving them a distinct earthy, nutty flavor and a light, firm texture. If made from 100% buckwheat, soba noodles are gluten-free. Check packaging for certification.
• Fresh basil – Thinly sliced. Highly recommend that you use fresh tender basil with its vibrant, sweet and peppery flavor. 

Fresh is best…

The key to your success on this one is to use the freshest vegetables possible.

Any carrots will do the trick but if you can get your hands on some fresh purple carrots, your final dish will be all the more appealing.

The best way to create the carrot ribbons is to use a Y-peeler similar to this one. The thinner the strips, the more tender they will be. But still, crunchy.

I’ve probably mentioned this before, but if you want to simplify the process of grating fresh ginger …place it in the freezer beforehand. The colder the ginger, the easier it will be to grate.

The Chinese hot mustard is complex and, as you can imagine, quite hot.

• It is offset in the mix with the addition of brown sugar and the result is delicious.
• If you’re concerned about the heat and spiciness, you can successfully use Dijon mustard in its place for less “bite.”

A brief blanching will do…

• The green veggies need only a few minutes on the stove to just barely cook them.
• Rinse them in cold water right away to stop the cooking process …to ensure that you retain the crispiness.
• They are then added to the bowl with the carrot ribbons.

Let’s talk about those noodles…

You may not realize it, but soba noodles can be gluten-free. You just need to make sure that the soba noodles you are using contain 100% buckwheat flour. That means there’s no added wheat flour. 

It’s weird, right …that buckwheat is not wheat? Or even related to wheat. It’s actually an ancient grain-like seed that’s used very often in Japanese cuisine. It’s really important not to assume all soba noodles are created equal …be cautious when choosing your noodles. This one is certified gluten-free.

• The final step is to cook the soba noodles.
• Add the soba noodles to the boiling water & cook until al dente, 5 to 6 minutes.
• Keep a close eye on them.
• They are easy to overcook, so test for doneness early.
• Drain and rinse immediately with cold water as soon as they’re ready to halt the cooking process.
• Add the noodles to the bowl with the vegetable mixture.
• Toss well and finish with the fresh sliced basil.

And that’s it, folks. Your Soba, Snow Pea & Asparagus Toss is done.

So easy, right? You’re ready to serve up this goodness.

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.

If you enjoyed this Soba, Snow Pea & Asparagus Toss, a few more summer dishes to try…