Ingredients

• 10 ounces soba (buckwheat) noodles
• 1 10-ounce package frozen shelled edamame
• 1 clove garlic
• 1 1-inch piece ginger, peeled and roughly chopped
• 1 1/2 teaspoons Sriracha (Asian chile sauce)
• 2 tablespoons vegetable oil
• Juice of 1 lime or lemon
• 2 teaspoons low-sodium soy sauce
• 1 1/2 teaspoons sesame oil, plus more for drizzling (optional)
• 1/2 pound medium or large shrimp, peeled and deveined
• Kosher salt
• 1/4 cup chopped fresh cilantro and/or scallions

Instructions

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