Photo of Kimchi soba with shrimp and edamame by WW

Kimchi soba with shrimp and edamame

Points® value
Total Time
30 min
15 min
15 min
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.


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


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)


  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