Shrimp-Asian Noodles with Edamame
Use your blender to combine fresh Asian flavors for this soba noodle dish. Edamame adds a good source of vegetable-based protein to complement the shrimp.
- 10 ounces soba (buckwheat) noodles
- 1 (10 ounce) package frozen shelled edamame
- 1 clove garlic
- 1 1-inch piece ginger, peeled and roughly chopped
- 1 1/2 teaspoons Sriracha (Asian chile sauce)
- 2 tablespoons vegetable oil, divided
- 2 tablespoons water
- Juice of 1 lime or lemon
- 2 teaspoons low-sodium soy sauce
- 1 1/2 teaspoons sesame oil, plus more for drizzling
- 1/2 pound medium or large shrimp, peeled and deveined
- Kosher salt
- 1/4 cup chopped fresh cilantro and/or scallions
Preparation time 25mins
Cooking time 25mins
Bring a pot of water to a boil. Add the noodles and cook as the label directs, adding the edamame during the last 3 minutes of cooking. Reserve 1/2 cup cooking water, then drain the noodles and edamame.
Meanwhile, purée the garlic, ginger, Sriracha, 1/2 tablespoon vegetable oil and 2 tablespoons water in a blender.
Mix lime juice, soy sauce and sesame oil in a small bowl.
Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt; add to the pan and cook, turning, until just pink, 2 minutes. Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes.
Add the soy sauce mixture, noodles and edamame, herbs and the reserved cooking water and toss. Divide among bowls and drizzle with more sesame oil.