Food

Ingredients:

• 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

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