Buckwheat noodles with shrimp and green asparagus
4 servings
10 minutes
Buckwheat noodles with shrimp and green asparagus is an exquisite dish of Japanese cuisine that combines the delicate aromas of seafood, the freshness of vegetables, and the rich flavor of sauce. Buckwheat noodles, traditionally popular in Asia, have a soft texture and a subtle nutty taste that harmonizes beautifully with juicy shrimp and crunchy asparagus. The light tartness of lime, the depth of soy and fish sauces, along with the sweet notes of cane sugar create a complex balance of flavors, turning each forkful into a true gastronomic delight. The noodles absorb the aromatic sauce becoming incredibly tender while the shrimp gain richness in flavor. This dish is perfect for dinner, allowing one to enjoy the refined taste nuances of traditional Japanese cuisine.
1
Boil buckwheat noodles in salted water. Rinse, cool, and mix with olive oil, acting gently. Buckwheat noodles are very delicate. They tear and break easily.
- Buckwheat noodles: 400 g
- Olive oil: 50 ml
2
In a heated wok, heat vegetable oil and sauté sliced onions and thinly sliced ginger for one minute.
- Vegetable oil: 50 ml
- Red onion: 0.5 head
- Ginger: 20 g
3
Add soy and fish sauces, sugar, juice of two limes, mix, then add asparagus and shrimp to the pan and fry for another two minutes. Check that the asparagus is soft enough; if not, fry 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.
- Soy sauce: 50 ml
- Fish sauce: 1 tablespoon
- Cane sugar: 1 tablespoon
- Lime: 2 pieces
- Green asparagus: 200 g
- Shrimps: 400 g
4
After that, mix the sauce with the noodles and finely chopped green onions, and remove from heat.
- Green onions: 20 g