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Soba Salad with Asparagus and Shrimp

Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner.

  • prep: 15 mins
    total time: 40 mins
  • servings: 4
Photography: Petrina Tinslay


  • 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


  1. Step 1

    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.

  2. Step 2

    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.

Everyday Food, June 2011