Happy Memorial Day! This may be my new favorite “pasta salad-esque” recipe: Soba Noodles with Carrots, Asparagus & Shrimp. The colors are vibrant, the veggies are different, and I love the amount of fresh basil in this. Serve hot, warm or cold, any temperature will do to enjoy these soba noodles. Soba noodles are made from buckwheat flour (check packaging to ensure they’re gluten-free) and higher in fiber and protein compared to your standard pasta. Paired with edamame and shrimp, the protein and fiber will fill you up and satisfy your pasta cravings.
Ingredients (serves 4).
For the Sauce:
- 2 T reduced sodium soy sauce
- 1 T warm water
- 1 T sesame oil
- 1 T light rice vinegar
- 1/2″ fresh ginger, minced — about 1 t
- 1 t minced garlic
- 1/2 t raw turbinado sugar
- 1 t dijon mustard
- Red pepper flakes to taste
For the Noodles:
- 1 bunch (about 2 c) purple carrots, peeled
- 1 bunch (about 2 c) asparagus stalks
- 1 c edamame
- 1 package (8 oz) soba noodles
- 1 container (2.2 oz) fresh basil leaves, loosely chopped — about 1/3 c
- 40 small shrimp, peeled deveined and cooked — about 1½ c
- Red pepper flakes to garnish (optional)
- In a small bowl, whisk together ingredients for sauce. Set aside.
- Shave carrots into ribbons. If carrots are too small (like mine), you can also cut thin, diagonal slices — see photos. Cut off the lower 1″ of the stalks, discard, and cut stalks into 1″ to 1½” pieces.
- Bring a pot of water to boil. Once boiling, toss in asparagus for 2 min. Remove with a slotted spoon and set aside. Bring water back to a boil and add soba noodles. Cook according to package directions.
- With 3 min left, add asparagus, carrots and edamame to soba noodles.
- Drain noodles and veggies and douse with cold water.
- Return noodles and veggies back to pan and toss with sauce, basil and cooked shrimp.
- Split evenly between four dishes. Garnish with extra red pepper flakes (optional).