Soba Salad with Asparagus and Shrimp

Soba Salad with Asparagus and Shrimp
Photo: Petrina Tinslay
Prep Time:
15 mins
Total Time:
40 mins

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


  • Coarse salt

  • 1 large bunch asparagus (1 pound), trimmed

  • 1 pound frozen large shrimp (peeled and deveined), thawed

  • ¾ 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. 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. Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.

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