Buckwheat Noodles with Shrimp, Pak Choi, Broccoli and Kimchi

Ingredients

• 1 clove garlic
• 250 g shrimp (prepped, peeled and deveined)
• 2 pak choi (300 g)
• 500 g broccoli
• 250 g soba noodles (buckwheat noodles)
• Salt
• 1 Organic Lime
• 2 tbsp tahini (30 g)
• 1 tsp Honey
• 2 tbsp sesame oil
• 80 g kimchi (from the fridge)
• 0.5 bunch cilantro (10 g)
• 20 g sesame seeds

Instructions

1. 1.

   Peel and chop the garlic. Rinse the shrimp and drain. Clean, rinse, and quarter the pak choi lengthwise. Wash the broccoli, cut into small florets, halve them, peel the stalks and slice.

2. 2.

   Cook the noodles and broccoli in plenty of boiling salted water for 4–5 minutes until al dente. Drain and set aside. Rinse a lime hot and dry it. Squeeze juice from half a lime; slice the remaining lime into wedges. Whisk lime juice with tahini, honey, 3–4 tbsp water and salt.

3. 3.

   Heat sesame oil in a large pan. Sauté the shrimp over medium heat for about 5 minutes until cooked through. Add garlic and pak choi and cook for another 3 minutes. Remove shrimp, pak choi and garlic from the pan. Add noodles, broccoli and sauce to the still hot pan and mix well.

4. 4.

   Distribute the noodle mixture onto four deep plates. Arrange shrimp, pak choi and kimchi on top. Wash cilantro, dry shake it and pluck leaves. Serve the noodles garnished with cilantro, lime wedges and sesame seeds.