Asian Noodles with Shrimp and Edamame

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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10 ounces soba (buckwheat) noodles

1 10-ounce package frozen shelled edamame

1 clove garlic

1 1-inch piece ginger, peeled and roughly chopped

1 1/2 teaspoons Sriracha (Asian chile sauce)

2 tablespoons vegetable oil

Juice of 1 lime or lemon

2 teaspoons low-sodium soy sauce

1 1/2 teaspoons sesame oil, plus more for drizzling (optional)

1/2 pound medium or large shrimp, peeled and deveined

Kosher salt

1/4 cup chopped fresh cilantro and/or scallions


  1. Bring a pot of water to a boil. Add the noodles and cook as the label directs, adding the edamame during the last 3 minutes of cooking. Reserve 1/2 cup cooking water, then drain the noodles and edamame.
  2. Meanwhile, puree the garlic, ginger, Sriracha, 1/2 tablespoon vegetable oil and 2 tablespoons water in a blender. Mix the lime juice, soy sauce and sesame oil in a small bowl.
  3. Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt; add to the pan and cook, turning, until just pink, 2 minutes. Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Add the soy sauce mixture, noodles and edamame, herbs and the reserved cooking water and toss. Divide among bowls and drizzle with more sesame oil.