Asian noodles with shrimp and edamame

Ingredients:

• 280 g soba noodles (buckwheat noodles)
• 1 package (280 g) frozen shelled edamame beans
• 1 clove of garlic
• 2.5 cm ginger root, peeled and coarsely chopped
• 1.5 tsp Sriracha sauce (Asian hot sauce)
• 2 tablespoons of vegetable oil
• Juice of 1 lime or lemon
• 2 teaspoons lightly salted soy sauce
• 1.5 tsp sesame oil + extra for drizzling (optional)
• 220 g medium or large shrimp, peeled and deveined
• 1/4 cup chopped fresh cilantro and/or green onions

Preparation:

1. Bring a pot of water to a boil. Add the noodles and cook according to package directions, adding the edamame beans 3 minutes before the end of cooking. Separately, set aside 0.5 cups of the noodle water, and discard the remaining water.
2. Meanwhile, blend the garlic, ginger, Sriracha sauce, 0.5 tbsp vegetable oil, and 2 tbsp water in a blender. Combine the lime juice, soy sauce, and sesame oil in a small bowl.
3. Heat the remaining 1.5 tablespoons vegetable oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt. Add them to the pan and cook, turning, until pink, 2 minutes. Add the Sriracha sauce mixture and cook, stirring occasionally, until the shrimp are cooked through, another 2 minutes.
4. Add the soy sauce mixture, noodles and edamame, herbs, and noodle water and stir. Divide among deep bowls and drizzle with sesame oil.