Garlicky Shrimp and Soba Noodle Stir Fry

Spicy and bright, this stir fry is a winner.

Serves 4

• 4 T olive oil, divided

• 3 t sesame oil, divided

• 5 T soy sauce, divided

• 1 lb shrimp, peeled and deveined

• 1 t lime zest

• 2 T lime juice

• 1⁄4 t red pepper flakes

• 1 small red onion, sliced thinly

• 1 red bell pepper, sliced thinly

• 4 cloves garlic, minced or grated

• 1 1” piece of ginger, grated

• 10 oz soba noodles

• 12 oz asparagus, cut diagonally into 2” pieces

• 3 c kale, chopped (or power greens, spinach)

• 1 T chopped cilantro and mint if you have it

• 1 T sesame seeds

• 1 T chopped scallions

• Lime wedges

Combine lime zest, juice, 1 tablespoon soy sauce, red pepper flakes, 1 tablespoon olive oil and shrimp. Toss to coat shrimp with seasonings. Set aside, or refrigerate up to 1 hour.

Bring a pot of water to the boil. Add the noodles and cook 3-4 minutes, or according to package directions. Stir together 2 tablespoons olive oil, 3 tablespoons soy sauce, and 2 t sesame oil in a medium bowl. When the noodles are cooked, drain them and toss with the soy sauce mixture. Place on a serving platter and keep warm.

Heat a wok or large skillet with 1 tablespoon olive oil over medium-high heat. Add shrimp and cook 2-3 minutes until just cooked. Remove from the pan.

To the same pan, add more oil if necessary, and cook onion and red pepper 2-3 minutes. Stir to keep items moving around in the pan. Add garlic, ginger, asparagus and kale. Continue to toss and stir, until kale is wilted. Add shrimp back to the pan with remaining teaspoon of sesame oil, and 1 tablespoon soy sauce. Toss to warm through.

Arrange shrimp mixture on top of noodles. Sprinkle with cilantro, mint, sesame seeds, and scallions. Serve with lime wedges.