Rice Noodles with Passion Fruit Soy Glazed Shrimp, Stir-Fried Asparagus and Crunchy Sesame Cucumber

Instructions

1. 1

   1. Place the rice noodles in a large bowl and cover with very hot water. Let them soak for 8 to 10 minutes until flexible, then drain and set aside.

2. 2

   2. In a medium bowl, mix the passion fruit pulp, soy sauce, honey, 2 tablespoons / 30 ml of the rice vinegar, grated ginger, and minced garlic. Add the shrimp and marinate for 10 minutes in the refrigerator.

3. 3

   3. In another bowl, combine the cucumber with the remaining 1 tablespoon / 15 ml rice vinegar, toasted sesame oil, half of the sesame seeds, and a pinch of salt. Set aside so it can absorb the flavors while you cook the rest.

4. 4

   4. Heat a wok or large skillet over medium-high heat for 1 minute. Add 1 tablespoon / 15 ml vegetable oil and stir-fry the asparagus for 3 to 4 minutes until tender but still crisp. Transfer to a plate.

5. 5

   5. Return the wok to high heat and add the remaining 1 tablespoon / 15 ml vegetable oil. Add the shrimp with its marinade and cook for 3 to 5 minutes, stirring, until the shrimp are pink and cooked through and the sauce becomes glossy and slightly thickened.

6. 6

   6. Add the soaked noodles to the wok with the shrimp and toss for 1 to 2 minutes so they absorb the glaze. If needed, add 1 to 2 tablespoons / 15 to 30 ml water to loosen the noodles.

7. 7

   7. Return the asparagus to the wok along with half of the scallion, the cilantro, and the chili flakes if using. Stir-fry 30 seconds more to combine.

8. 8

   8. Divide the shrimp noodles among 4 plates or bowls. Serve the crunchy sesame cucumber on the side or on top. Finish with the remaining scallion, the rest of the sesame seeds, and lime wedges for squeezing over just before eating.

9. 9

   9. If you want to keep the first batch of asparagus or plated portions warm, do so in an oven at 200°F / 95°C for up to 10 minutes, without continuing to cook the shrimp.