Asparagus and Edamame Soba Noodles
with Asian vinaigrette
- Soy sauce, low-sodium - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Brown sugar - 2 tsp
- Oil, toasted sesame - 1 tsp
- Oil, cooking - 4 Tbsp
- Asparagus - 1 bunch, sliced
- Noodles, soba - 8 oz (sub spaghetti)
- Edamame, shelled - 1 1/2 cup
- Oil, cooking - 1 Tbsp
Bring a saucepan of water to boil. Add soba noodles and cook according to package instructions (soba noodles don’t take long to cook, so keep an eye on them). When they’re almost done (~1 minute before), add edamame if it’s still frozen. Drain and place into a large bowl.
While soba noodles are cooking, heat a skillet or saute pan over medium-high heat. Add cooking oil (portion for noodles). Once oil is hot, add asparagus and cook for 2 to 4 minutes, until done to your liking.
Add asparagus to the bowl of noodles and edamame. Drizzle in vinaigrette and toss. Season to taste with some salt and pepper or your favorite hot sauce.
I really appreciate that the recipe is very quick and veggie forward! Even without doing any advance prep, it was very quick. But it's also fairly bland, even with adding a healthy amount of hot sauce over the top of mine. I might make this again because of how simple it is, but I'm definitely going to try to think of a way to make it more flavorful/interesting next time.0 Helpful