Kimchi Soba with Shrimp & Edamame
7
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. 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.
Ingredients
Uncooked soba noodles (100% buckwheat)
4 oz
Shelled edamame
6 oz
Red bell pepper(s)
1 medium
Orange bell pepper (s)
1 medium
Kimchi
0.75 cup(s)
Dark sesame oil
1 Tbsp
Table salt
0.75 tsp
Uncooked shrimp
1 pound(s)
Five-spice powder
0.5 tsp
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.