• Asian Noodles with Shrimp and Edamame

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    Asian Noodles with Shrimp and Edamame
    Prep: 10 min Cook: 15 min Servings: 4
    by Wendy Saxena-Smith
    139 recipes


    • 0 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
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    1. 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.
    2. 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.
    3. 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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