• Asian Noodles with Shrimp and Edamame


    Thank you to Stacey from our Facebook community for sharing this tempting noodle recipe!

    I made it with chicken instead of shrimp and added more of the soy sauce/sesame oil sauce. Next time I would add more garlic and ginger, too. I used sesame oil to saute the chicken and it had a nice toasted flavor.

    From Food Network


    • 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
    • Juice of 1 lime or lemon
    • 2 teaspoons low-sodium soy sauce
    • 1 1/2 teaspoons sesame oil, plus more for drizzling (optional)
    • 1/2 pound medium or large shrimp, peeled and deveined
    • Kosher salt
    • 1/4 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.

    Per serving: Calories 485; Fat 14 g (Saturated 1 g); Cholesterol 86 mg; Sodium 483 mg; Carbohydrate 64 g; Fiber 8 g; Protein 27 g

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