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Kimchi soba with prawns and edamame

Kimchi soba with prawns and edamame

Total Time
25 min
15 min
10 min
Spicy, tangy kimchi gives this simple dish added crunch and a real flavour boost, while the soba noodles add an even more authentic taste.


Soba noodles, dry

120 g

Edamame beans

150 g, frozen vairety

Red capsicum

1 medium, thinly sliced

Orange capsicum

1 medium, thinly sliced


125 g, plus 2 tbs liquid from the jar

Green shallot(s)

2 individual, thinly sliced

Sesame oil

1 tsp, toasted variety

Raw peeled prawns

500 g, peeled, deveined, tails in tact

Chinese five spice

½ tsp

Oil spray

1 x 3 second spray(s)


  1. Cook noodles in a medium saucepan of boiling water following packet instructions, adding edamame in the last 4minutes or until tender. Drain, rinse and drain again.
  2. Transfer noodles and edamame to a large bowl, add capsicums, kimchi, kimchi liquid, shallots and oil, season with salt and pepper to taste and toss to combine.
  3. Pat prawns dry with paper towel. Place in a small bowl with spice. Season with salt and pepper and toss to coat. Lightly spray a large non-stick frying pan with oil and fry prawns over a medium-high heat for 1-2minutes on each side, until cooked through.
  4. Divide noodle mixture between bowls, top with prawns and serve.