Kimchi soba with shrimp and edamame
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Luscious pan-grilled shrimp make a satisfying topping for whole-grain soba noodles mixed with crunchy veggies and tangy, probiotic-rich kimchi. Some kimchis are quite mild, while others pack lots of heat; serve kimchi on the side if you’re worried about spiciness.
Ingredients
Uncooked soba noodles (100% buckwheat)
4 oz
Edamame (shelled)
6 oz, frozen, thawed
Bell pepper
1 item(s), medium, thinly sliced
Orange bell pepper
1 medium, or yellow, thinly sliced
Kimchi
¾ cup(s), thinly sliced, plus 30 ml (2 Tbsp) liquid from jar
Dark sesame oil
1 tbsp(s)
Table salt
¾ tsp(s)
Uncooked shrimp
1 pound(s), large, peeled and deveined
Five-spice powder
½ tsp(s)
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
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