Kimchi soba with shrimp and edamame

7
4
1

Prep 15 min

Cook 15 min

Serves 4

Ingredients:

  • soba noodles (100% buckwheat)  4 oz, uncooked
  • edamame  1 cup, frozen, shelled
  • sweet red pepper  1 medium, thinly sliced
  • orange bell pepper  1 medium, or yellow variety, thinly sliced
  • kimchi  ¾ cup(s), thinly sliced, plus 2 tbsp liquid from jar
  • Asian sesame oil (dark)  1 tablespoon
  • table salt  ¾ teaspoon
  • shrimp  1 pound(s), uncooked, large size, peeled and deveined
  • five-spice powder  ½ teaspoon

Instructions:

  1. Cook noodles according to package directions, adding edamame during last 2 minutes of cooking time; drain. Rinse and drain again. Transfer to large bowl. Add bell peppers, kimchi, oil, and 1/2 teaspoon salt; toss to coat evenly.
  2. Meanwhile, pat shrimp dry with paper towels. Combine shrimp, five-spice powder, and remaining 1/4 teaspoon salt in large bowl; toss to coat. Spray ridged grill pan with nonstick spray and set over medium-high heat. Lightly spray shrimp with nonstick spray. Place shrimp on grill pan and grill just until opaque in center, about 2 minutes per side.
  3. Divide noodle mixture among 4 shallow bowls. Top evenly with shrimp.
  4. Serving size: generous 1-1/2 cups noodle mixture and about 6 shrimp.
Get more recipes

Kimchi soba with shrimp and edamame

From prepping to plating, you should be able to get this dinner on the table in 30 minutes.

15 hours

15 minutes

dinner

Asian