Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons hoisin sauce
  • 3 tablespoons reduced sodium soy sauce
  • 1 ½ tablespoons fresh lime juice
  • 1 teaspoon Sriracha or other hot sauce ((optional))
  • 6 ounces soba noodles
  • 4 teaspoons neutral-flavored oil like grapeseed or safflower, (divided use)
  • 2 cloves garlic, (minced)
  • 1 lb. medium or large shrimp, (peeled and deveined)
  • 1 red bell pepper, (cut into strips)
  • 4 scallions, (sliced)
  • 1 ½ cups frozen shelled edamame, (defrosted)
  • 1 teaspoon sesame oil

Instruction

  • Mix the hoisin sauce, soy sauce, lime juice, and Sriracha together in a bowl.
  • Bring a large pot of water to a boil. Add the soba noodles and cook until tender, 4-5 minutes. Drain the noodles and rinse them with cold water.
  • Meanwhile, heat 2 teaspoons oil in a wok or large skillet over medium high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the shrimp and cook, stirring often, until they just turn opaque, 2-3 minutes. Transfer the shrimp to a plate.
  • Heat the remaining 2 teaspoons oil in the wok. Add the bell pepper, scallions (reserve some for garnish), and edamame. Cook 2-3 minutes, stirring often, until vegetables are crisp tender. Add the shrimp back to the wok along with the sauce. Cook until the sauce is heated through, about 1 minute, and then add the sesame oil and noodles. Toss to mix all of the ingredients together. Garnish with reserved scallions before serving.