Asparagus and Edamame Soba Noodles
with Asian vinaigrette
Fast-cooking asparagus and soba and frozen edamame help make this vegetarian meal come together quickly. Paleo: sub zucchini noodles for soba and deli turkey for edamame.
Ingredients
- 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
Prep
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Make vinaigrette - Whisk together soy sauce, rice vinegar, brown sugar, and toasted sesame oil. Add cooking oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
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Asparagus - Slice into ½” / 1.25cm pieces. (Can be done up to 3 days ahead)
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Make
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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.
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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.
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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.
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