Photo of Kimchi Soba with Shrimp & Edamame by WW

Kimchi Soba with Shrimp & Edamame

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. The shrimp and vegetables would also work well with rice in place of the soba noodles. So if you're looking for ways to change it up, cook up a batch of brown rice, or white rice if you prefer, and use that as the base of this tasty dish. The rice will do a great job of soaking up the flavorful sauce of kimchi and sesame oil. Another great feature of this recipe is how quickly it cooks. From prepping to plating, you should be able to get this dinner on the table in 30 minutes.


Uncooked soba noodles (100% buckwheat)

4 oz

Edamame (shelled)

6 oz, frozen, thawed (about 1 cup)

Sweet red pepper(s)

1 medium, thinly sliced

Orange bell pepper

1 medium, or yellow variety, thinly sliced


¾ cup(s), thinly sliced, plus 2 tbsp liquid from jar

Dark sesame oil

1 Tbsp

Table salt

¾ tsp

Uncooked shrimp

1 pound(s), large size, peeled and deveined

Five-spice powder

½ tsp


  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