Asian Noodles with Shrimp and Edamame

Ingredients

• 0.3 cup cilantro and/or scallions fresh chopped
• 10 ounce edamame frozen shelled
• 1 clove garlic 
• 1 piece ginger peeled roughly chopped
• 1  juice of lemon 
• 4 servings kosher salt 
• 2 teaspoons soya sauce low-sodium
• 1.5 teaspoons sesame oil plus more for drizzling
• 0.5 pound shrimp deveined peeled
• 10 ounces soba noodles (buckwheat)
• 1.5 teaspoons sriracha (Asian chile sauce)
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• pot
• blender

Directions

1. Bring a pot of water to a boil.
2. 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.
3. Meanwhile, puree the garlic, ginger, Sriracha, 1/2 tablespoon vegetable oil and 2 tablespoons water in a blender.
4. Mix the lime juice, soy sauce and sesame oil in a small bowl.
5. 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.
6. Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes.
7. 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.