Raw carrot ribbons and barely cooked snow peas and asparagus retain lots of crunch in this speedy dinner. The well-balanced dressing delivers salty, toasty, tangy, and pungent flavors, with the complexity of Chinese hot mustard underlying it all. If you can’t find Chinese mustard, you can use Dijon for less bite. Soba noodles are easy to overcook, so test for doneness early, and rinse with cold water as soon as they’re ready to halt the cooking process.
2 tablespoons toasted sesame oil
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon light brown sugar
1 teaspoon Chinese hot mustard
1 teaspoon grated fresh ginger
1/2 teaspoon kosher salt
1 large garlic clove, finely grated
2 large purple or orange carrots, peeled and shaved into ribbons
Whisk together first 8 ingredients in a large bowl. Add carrot ribbons to mixture; toss to coat. Set aside.
Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse with cold water until cool. Add snow peas and asparagus to carrot mixture.
Add noodles to boiling water; cook until al dente, 5 to 6 minutes. Drain and rinse with cold water. Add to bowl; toss well. Sprinkle with basil.
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