Kimchi soba with shrimp and edamame
Uncooked soba noodles (100% buckwheat)
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 pound(s), large size, peeled and deveined
- 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.
- 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.
- Divide noodle mixture among 4 shallow bowls. Top evenly with shrimp.
- Serving size: generous 1 1/2 cups noodle mixture and about 6 shrimp