Asparagus trough with edamame and coriander dressing

Name: asparagus trough with edamame and coriander dressing
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 500 g fresh white asparagus; 100 g chilled edamame soybeans soy beans; 250 g egg noodles organic; 1 lime cleaned up; 5 el Japanese soy sauce; 15 g fresh coriander; 3 el peanut oil; el sriracha sauce spicy chili sauce, bottle 435 ml; 300 g frozen raw peeled pink shrimps bag of 500 g, thawed; 2 cm fresh ginger

Oriental asparagus: with ginger, coriander and noodles. The edamame beans are nice and crunchy.

Ingredients

Directions

Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
Cut the asparagus into sloping pieces of 1½ cm.
Dop the edamame. To do this, grab the ends of a bean and squeeze them. The edge of the shell bursts open and the beans get out like this.
Prepare the noodles according to the instructions on the package.
Grate the green skin of the lime and squeeze out half of the fruit. Cut the other half into segments.
Mix the lime zest and juice with the soy sauce into a dressing. Cut the coriander finely and mix 1 tbsp through the dressing.
Mix the oil and sriracha with the shrimps. Heat a wok without oil or butter and stir-fry the shrimp for 2 minutes on a high heat.
Peel and grate the ginger. Add the asparagus and ginger and cook for 3 minutes. Add the edamame and remove from the heat.
Mix the soy dressing by the noodles and spread over 4 bowls. Spoon the asparagus and shrimp and garnish with the rest of the coriander.
Serve with the lime wedges. Yummy! .