Soba Salad with Asparagus and Shrimp
Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner.
- Coarse salt
- 1 large bunch asparagus (1 pound), trimmed
- 1 pound frozen large shrimp (peeled and deveined), thawed
- 3/4 pound soba noodles
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 3 scallions, thinly sliced
- 1 cup fresh basil leaves
In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among four bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.