Go Back
Print

soba, snow pea & asparagus toss

Based on a recipe from Cooking Light

Ready in less than 30 minutes. For a protein upgrade, add grilled shrimp or chicken.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Author Rosemary Stelmach

Ingredients

  • 2 tablespoons toasted sesame oil (or regular sesame oil)
  • 2 tablespoons reduced-sodium soy sauce (or gluten-free tamari sauce)
  • 1 tablespoon rice vinegar
  • 1 teaspoon light brown sugar (or dark brown sugar)
  • 1 teaspoon Chinese hot mustard (or Dijon mustard)
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon kosher salt
  • 1 large garlic clove, grated
  • 2 large purple carrots, peeled & shaved into ribbons (or orange carrots)
  • 8 ounces fresh snow peas (about 2 cups)
  • 8 ounces fresh asparagus, cut into 2-inch pieces (about 2 cups)
  • 8 ounces uncooked soba noodles (for gluten-free, check packaging)
  • 1/4 cup fresh basil, thinly sliced

Instructions

  1. Whisk together first 8 ingredients (up to and including the garlic) in a large bowl. Add carrot ribbons to mixture; toss to coat. Set aside.

  2. Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse immediately with cold water until cool. Add snow peas and asparagus to carrot mixture.

  3. Add the soba noodles to the boiling water; 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 basil.