Soba with shrimp and edamame

Ingredients:

• 280 g soba noodles
• 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 chili sauce)
• 2 tablespoons of vegetable oil
• Juice of 1 lime
• 2 teaspoons lightly salted soy sauce
• 1.5 tsp sesame oil + extra for drizzling
• 220 g medium or large shrimp, peeled and deveined
• 1/4 cup chopped fresh cilantro and/or green onions

Preparation:

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions, adding the edamame 3 minutes before the end of the cooking time. Pour off 0.5 cups of the cooking liquid, then drain in a colander.
2. Meanwhile, blend the garlic, ginger, sriracha, 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. In a large skillet, heat the remaining 1.5 tablespoons vegetable oil over medium-high heat. Pat the shrimp dry and season with salt; add to the skillet and cook, turning, until lightly pink, 2 minutes. Add the sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 minutes more. Add the soy sauce mixture, noodles and edamame, herbs, and the remaining cooking liquid and toss to combine. Divide among bowls and drizzle with sesame oil.