Noodles with Shrimp and Pickled Cucumber

There are great sweet and sour flavors going on in this dish. Don’t be nervous about pickling your own cucumber -- it’s a cinch, and once you try it, you’ll be hooked. This is a superb summery lunch recipe that tastes great both hot or cold. Nori flakes are available from selected health food stores and Asian food stores.

What Katie Ate on the Weekend

• 1 pound 12 ounces uncooked shrimp, heads removed but tails left intact, deveined

• 6 1/2 oz soba noodles

• 2 long red chiles, seeded and sliced

• cilantro, to garnish

• tamari or light soy sauce, to serve

Soy and ginger marinade

• 2 1/2 tablespoons tamari or light soy sauce

• 2 1/2 tablespoons brown rice vinegar

• 4 teaspoons mirin

• 1 teaspoon fish sauce

• 1 teaspoon superfine sugar

• 1/2 teaspoon firmly packed finely grated ginger

Pickled cucumber

• 4 teaspoons superfine sugar

• 4 teaspoons black sesame seeds

• 1 teaspoon nori seaweed flakes 

• 1 large cucumber, cut into 1/2 in cubes

• good pinch of sea salt

For the marinade, whisk all the ingredients together in a large shallow glass dish. Add the shrimp and toss to coat, then cover with plastic wrap and marinate in the fridge for 1 hour.

Meanwhile, for the pickle, combine all the ingredients in a bowl, cover with plastic wrap and chill in the fridge for 30 minutes. Taste and add more salt or sugar if desired, then set aside.

Heat a large skillet or wok over medium-high heat. When hot, add the shrimp and the marinade and cook for 2 minutes, turning halfway through, until the shrimp are cooked and the sauce has reduced. Remove from the heat and leave to cool completely.

Cook the noodles in a saucepan of simmering water for 3 minutes, then drain and rinse well under cold running water.

Place the noodles, shrimp, pickled cucumber and chile in a bowl and toss to combine. Turn out onto a platter, then drizzle with tamari or soy sauce to taste and garnish with cilantro.