Buckwheat Noodles with Shrimp and Green Asparagus
Pasta and Pizza • Japanese
Description
Buckwheat noodles with shrimp and green asparagus
Ingredients
- Rice Noodles 15 oz
- Ginger 0 oz
- Lime 2 pieces
- Spanish onions ½ heads
- Soy Sauce 0 fl oz
- Raw cane sugar 1 tablespoon
- Fish Oil 1 tablespoon
- Asparagus 5 oz
- Shrimp 15 oz
- Olive Oil 0 fl oz
- Vegetable Oil 0 fl oz
- Scallions 0 oz
Step-by-Step Guide
Step 1
Boil the buckwheat noodles in salted water. Rinse, cool, and toss with olive oil, being gentle as you do so. Buckwheat noodles are incredibly delicate. They can easily tear and break apart.
Step 2
In a hot wok, heat vegetable oil and sauté the sliced onions and thinly julienned ginger for one minute.
Step 3
Add soy sauce, fish sauce, sugar, and the juice of two limes, then stir. Add the asparagus and shrimp to the skillet and sauté for another two minutes. Check to ensure the asparagus is tender; if not, continue to cook for another minute or two. There should be a noticeable amount of liquid sauce in the wok; if not, you can add a little water.
Step 4
After that, mix the sauce with the noodles and finely chopped green onions, and remove from heat.
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