Recipes Ingredients Seafood Recipes Shrimp Recipes Soba Salad with Asparagus and Shrimp 5.0 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Petrina Tinslay Prep Time: 15 mins Total Time: 40 mins Servings: 4 Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp. Ingredients 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 Directions 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 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil. Rate it Print