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Recipe courtesy Food Network Magazine
10 ounces soba (buckwheat) noodles
1 10-ounce package frozen shelled edamame
1 clove garlic
1 1-inch piece ginger, peeled and roughly chopped
1 1/2 teaspoons Sriracha (Asian chile sauce)
2 tablespoons vegetable oil
Juice of 1 lime or lemon
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons sesame oil, plus more for drizzling (optional)
1/2 pound medium or large shrimp, peeled and deveined
Kosher salt
1/4 cup chopped fresh cilantro and/or scallions
Bring a pot of water to a boil. Add the noodles and cook as the label directs, adding the edamame during the last 3 minutes of cooking. Reserve 1/2 cup cooking water, then drain the noodles and edamame.
Meanwhile, puree the garlic, ginger, Sriracha, 1/2 tablespoon vegetable oil and 2 tablespoons water in a blender. Mix the lime juice, soy sauce and sesame oil in a small bowl.
Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt; add to the pan and cook, turning, until just pink, 2 minutes. Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Add the soy sauce mixture, noodles and edamame, herbs and the reserved cooking water and toss. Divide among bowls and drizzle with more sesame oil.
Per serving: Calories 485; Fat 14 g (Saturated 1 g); Cholesterol 86 mg; Sodium 483 mg; Carbohydrate 64 g; Fiber 8 g; Protein 27 g
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