Name: Soba with Shrimp and Edamame
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 10 ounces soba; 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

Directions

Bring a pot of water to a boil. Add the soba 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 and rinse under cold water until cool.
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.
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.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

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Soba with Shrimp and Edamame

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