Thai Shrimp with Soba Noodles

Ingredients

• 2 red chili peppers
• 2 limes
• 20 g coconut palm sugar (2 tbsp)
• 5 tbsp fish sauce
• 2 tbsp sesame oil
• 3 tbsp peanut oil
• 2 Garlic cloves
• Salt
• Pepper
• 100 g edamame (frozen Japanese soybeans on the pod; Asian salad or thick beans)
• 20 g herbs (2 handfuls; e.g., mint, Thai basil)
• 350 g green Thai asparagus
• 200 g soba noodles (buckwheat noodles)
• 16 raw large shrimp tails (ready-to-cook; peeled)

Instructions

1. 1.

   Halve the chili peppers lengthwise, remove seeds, wash and chop. Squeeze the limes. Whisk coconut palm sugar with chili, lime juice, fish sauce, sesame oil and 2 tbsp peanut oil. Peel garlic, finely chop, mix into the dressing and season with salt and pepper.

2. 2.

   Cook edamame in boiling water for 3 minutes. Then rinse, drain and let sit. Wash herbs, pat dry and pluck leaves. Clean asparagus, wash and optionally peel ends.

3. 3.

   Cook soba noodles according to package instructions in plenty of salted boiling water for about 5 minutes until al dente; add asparagus halfway through cooking. Drain everything, rinse with cold water and let drain. Toss noodles and asparagus in a bowl and mix with edamame and dressing.

4. 4.

   Pat shrimp dry. Heat a grill pan and brush with remaining peanut oil. Grill shrimp on each side for 2–3 minutes over medium heat. Season with salt and pepper.

5. 5.

   Shape noodles into nests, arrange on a baking sheet or plate with asparagus and edamame. Distribute shrimp between them and sprinkle with herbs before serving.