Shrimp- Asian Noodles with Edamame

Shrimp- Asian Noodles with Edamame

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  • Prep Time


  • Total Time


  • Servings



  • 10

    ounces soba (buckwheat) noodles

  • 1

    10-ounce package frozen shelled edamame

  • 1

    clove garlic

  • 1

    1-inch piece ginger, peeled and roughly chopped

  • teaspoons Sriracha (Asian chile sauce)

  • 2

    tablespoons vegetable oil

  • Juice of 1 lime or lemon

  • 2

    teaspoons low-sodium soy sauce

  • teaspoons sesame oil, plus more for drizzling (optional)

  • ½

    pound medium or large shrimp, peeled and deveined

  • Kosher salt

  • ¼

    cup chopped fresh cilantro and/or scallions


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, puree the garlic, ginger, Sriracha, 1/2 tablespoon vegetable oil and 2 tablespoons water in a blender. Mix the 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.


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