Kimchi soba with shrimp and edamame


Prep 15 min

Cook 15 min

Serves 4


  • soba noodles (100% buckwheat)  4 oz, uncooked
  • edamame  1 cup, frozen, shelled
  • sweet red pepper  1 medium, thinly sliced
  • orange bell pepper  1 medium, or yellow variety, thinly sliced
  • kimchi  ¾ cup(s), thinly sliced, plus 2 tbsp liquid from jar
  • Asian sesame oil (dark)  1 tablespoon
  • table salt  ¾ teaspoon
  • shrimp  1 pound(s), uncooked, large size, peeled and deveined
  • five-spice powder  ½ teaspoon


  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

Kimchi soba with shrimp and edamame

15 min

15 Minutes

From prepping to plating, you should be able to get this dinner on the table in 30 minutes.



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