Asian noodles with shrimp and edamame
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 485, total fat 14 G., saturated fats 1 G., proteins 27 G., carbohydrates 64 G., fiber 8 G., cholesterol 86 mg, sodium 483 mg, sugar 0 G.
Calories 485, total fat 14 G., saturated fats 1 G., proteins 27 G., carbohydrates 64 G., fiber 8 G., cholesterol 86 mg, sodium 483 mg, sugar 0 G.
Buckwheat soba noodles are cooked with edamame (unripe soybeans) and jumbo shrimp in an Asian-inspired sauce. This recipe takes less than half an hour to make. It's quick, delicious, and healthy. It's the perfect after-work dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g soba noodles (buckwheat noodles)
- 1 package (280 g) frozen shelled edamame beans
- 1 clove of garlic
- 2.5 cm ginger root, peeled and coarsely chopped
- 1.5 tsp Sriracha sauce (Asian hot sauce)
- 2 tablespoons of vegetable oil
- Juice of 1 lime or lemon
- 2 teaspoons lightly salted soy sauce
- 1.5 tsp sesame oil + extra for drizzling (optional)
- 220 g medium or large shrimp, peeled and deveined
- 1/4 cup chopped fresh cilantro and/or green onions
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Recipes with similar ingredients: shrimps, edamame beans, soy sauce, lime juice, sesame oil, ginger root, Sriracha sauce, green onions, cilantro
Cooking the dish according to the recipe:
- Bring a pot of water to a boil. Add the noodles and cook according to package directions, adding the edamame beans 3 minutes before the end of cooking. Separately, set aside 0.5 cups of the noodle water, and discard the remaining water.
- Meanwhile, blend the garlic, ginger, Sriracha sauce, 0.5 tbsp vegetable oil, and 2 tbsp water in a blender. Combine the lime juice, soy sauce, and sesame oil in a small bowl.
- Heat the remaining 1.5 tablespoons vegetable oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt. Add them to the pan and cook, turning, until pink, 2 minutes. Add the Sriracha sauce mixture and cook, stirring occasionally, until the shrimp are cooked through, another 2 minutes.
- Add the soy sauce mixture, noodles and edamame, herbs, and noodle water and stir. Divide among deep bowls and drizzle with sesame oil.
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