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Ingredientes
- 0 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
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Direcciones
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 115 | 51% |
| Total Fat 13.17g | 16% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 86mg | 29% |
| Sodium 238mg | 10% |
| Potassium 440mg | 13% |
| Total Carbs 8.94g | 2% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.79g | 1% |
| Protein 19.5g | 31% |
