SOBA SALAD WITH ASPARAGUS AND SHRIMP
Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 482 g, Fat 6 g, Fiber 3 g, Protein 39 g
SOBA NOODLE SALAD WITH SALMON AND ASPARAGUS
Steps:
- Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper. Cook soba noodles in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl of ice water to cool. Drain well; transfer to large bowl. Pour dressing over; toss to coat. Heat vegetable oil in heavy medium nonstick skillet over medium-high heat. Sprinkle salmon with sea salt and pepper. Cook until browned but still deep pink in center, about 3 minutes per side. Transfer salmon to plate; cool slightly. Wipe skillet clean. Add enough water to skillet to reach depth of 1 inch. Bring to boil. Sprinkle sea salt over and add asparagus. Simmer until crisp-tender, 3 to 4 minutes. Drain. Add spinach and asparagus to noodles; toss to incorporate evenly. Season to taste with sea salt and pepper. Divide noodle salad among plates. Break salmon into bite-size pieces. Tuck salmon and avocado into noodles on plates. Sprinkle sesame seeds on top
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- Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
- Cook soba noodles in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl of ice water to cool. Drain well; transfer to large bowl. Pour dressing over; toss to coat.
- Heat vegetable oil in heavy medium nonstick skillet over medium-high heat. Sprinkle salmon with sea salt and pepper. Cook until browned but still deep pink in center, about 3 minutes per side. Transfer salmon to plate; cool slightly. Wipe skillet clean. Add enough water to skillet to reach depth of 1 inch. Bring to boil. Sprinkle sea salt over and add asparagus. Simmer until crisp-tender, 3 to 4 minutes. Drain. Add spinach and asparagus to noodles; toss to incorporate evenly. Season to taste with sea salt and pepper. Divide noodle salad among plates. Break salmon into bite-size pieces. Tuck salmon and avocado into noodles on plates. Sprinkle sesame seeds over and serve.
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