Shrimp and colorful vegetables are tossed with soba noodles and coated with a delicious sweet and savory sauce. My Hoisin Shrimp and Edamame Stir-Fry is the perfect quick and easy weeknight meal that comes together in under 30 minutes!
Have you ever had a stir-fry disaster? Do you wonder why your stir-fry doesn’t look or taste like it does in restaurants? A good stir-fry can be a home cook’s best friend- it’s a crowd-pleaser and is ideal for busy weeknights when you want to put a nutritious meal on the table fast.
But sometimes stir-fry can end up less than perfect with limp, soggy vegetables or dry, tough meat. And how do you prevent the ingredients from sticking to the pan?
Here are some simple tips on this versatile ancient Chinese cooking technique to guarantee that your next stir-fry attempt will be a success.
Tips for Stir-Fry Success:
1. Hot, hot, hot!
2. Use oil with a high smoke point and neutral flavor
3. Mise en Place
4. Don’t overcrowd the pan
5. Cook in steps
Hoisin shrimp and edamame stir-fry
My yummy Hoisin Shrimp and Edamame Stir-Fry is a great way to incorporate healthy seafood into your diet and shrimp only takes a few minutes to cook.
Red bell peppers and vibrant green edamame add bright pops of color to this dish and they’re packed with nutrition.
Bell peppers are an excellent source of Vitamin C and also contain high levels of Vitamins A, E, K and B-complex vitamins as well as the antioxidant lycopene.
Edamame, which can be found in the frozen foods aisle of the grocery store, are green soybeans. They’re high in protein, fiber and heart-healthy monounsaturated fats. They’re also rich in several antioxidants, vitamins and minerals including Vitamin K, folate and manganese.
They are commonly served boiled or steamed in the pod with a light sprinkling of sea salt. Shelled edamame are usually precooked and make a great addition to stir fry dishes, soups and stews.
| Soba Noodles |
Instead of rice, I serve my stir-fry with soba noodles. Soba noodles are thin Japanese noodles made mainly from buckwheat flour. They have a mild nutty flavor and are commonly used in soups and cold salads.
Soba noodles are a nice change from rice and I like to toss them directly into the stir-fry to get them evenly coated with the sauce.
Hoisin Shrimp and Edamame Stir-Fry
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Arman @ thebigmansworld says
Oh geebuz. I still remember the time my mum leant me her wok and I wrecked it by burning the oil in the centre.
This looks delicious and I love a good stir fry- It's the best excuse to chuck well..anything in there! Shrimp is ALWAYS a winner! Also- hopefully it's just me but you're posts weren't showing up in bloglovin for some reason!
sonaliruder says
Haha, "Oh geebuz" is a new one to me! Thanks Arman, you really can't beat a good stir-fry.
As for bloglovin, thanks for letting me know. For a while now, I've been having a problem when I leave a comment with commentluv, it keeps linking to my peach fro yo. Now I know there's a bigger problem with my feed not updating, but I don't know how to fix it! Arrgh!!!
Arman @ thebigmansworld says
No worries at all- I had a similar issue- You need to shoot them an email and they 'reset' your blog- It has something to do with a connection with the RSS feed 🙂
Farrah says
I'm somewhat of a failure to my own culture and haven't ever made a legitimate stir-fry, haha. I knew about the super hot wok and the step-by-step part, but thank you for the rest of the tips! <3 This looks delicious! 😀
sonaliruder says
Haha, don't beat yourself up too much 😉 Thanks Farrah!
Min Kwon says
OH yes, I know all too well how disastrous stir-fries can turn out ;). All your tips are so so important to follow! I'm very guilty of overcrowding my pan as I have the tendency to want to add as much vegetables as I possibly can ;). And soba noodles..man..love that stuff!
sonaliruder says
Bad stir-fry can be really BAD! Thanks Min, and I couldn't agree more, soba noodles are so good!
Rebecca Pytell says
Not overcrowding the pan is SO important!
sonaliruder says
Definitely!!
Alanna says
I was just saying how I'm craving soba noodles. Looks like this will be in the dinner rotation very soon 🙂 Stir fry can seem intimidating, but you just have to be prepped and ready to go! Thanks for sharing!
sonaliruder says
Aren't soba noodles the best? Thanks so much Alanna!
Elizabeth @ Enjoy Every Bite says
This stir fry looks delicious and the tips are so helpful! Stir frys RARELY turn out for me so I'll have to try your tips 🙂
sonaliruder says
Thanks Elizabeth! Definitely focus on the tips and it should turn out great 🙂
ur says
You were right, this dish was a crowd pleaser. The only change that I did was to use the regular Chinese rice noodles BUT the vegetables remained crunchy and fresh looking.
Thanks for the tips on cooking temperature and differences in the use of oils for stir fries.
sonaliruder says
So glad it was a hit! Thanks!
Melissa says
This looks delicious and very easy to make -- going to try it this weekend!
sonaliruder says
Thanks Melissa- let me know how it goes!
Pauline says
Hi there,
we've recently launched the site RecipesUS.com where users can search through hundreds of thousands of recipes from American food sites and food blogs.
We noticed that you have a great number of tasty recipes in your blog (https://thefoodiephysician.com) and we would like to suggest you have a look at our Top Food Blogs section here: http://www.recipesus.com/top-food-blogs
If you want to add your food blog to the list and have your recipes indexed on RecipesUS.com all you have to do is follow the instructions here: http://www.recipesus.com/add-your-food-blog
Our concept is already live in Sweden, Denmark, Norway and Spain, we deliver thousands of visitors to food blogs daily. Some of the top food blogs receive 20,000+ visitors from us on a weekly basis.
Hopefully your food blog will be up there in the top!
Warm regards,
Pauline
RecipesUS.com, Hittarecept.se, Findeopskrifter.dk, Alleoppskrifter.no, Todareceta.es
sonaliruder says
Thanks for getting in touch Pauline- I will head over to your site now!
Amee says
Such a beautiful and healthy stir fry dish! Thanks for sharing and thanks for the great tips!!! Lovely post!
sonaliruder says
Thanks for stopping by Amee!
ur says
You make it sound so simple and end up with a super looking dish. I now realize why my stir fry vegetables get soggy. I do all of them together!
Tahnks for the tips.
sonaliruder says
Thanks, ur- once you get the method down, it is easy!
sonaliruder says
I shared this recipe on http://www.ameessavorydish.com. Check out Amee's wonderful site for more healthy, delicious recipes!
Elpiniki says
Looks really good! Great presentation!
sonaliruder says
Thanks! Yes, I was happy with the natural colors in the dish- I didn't have to do too much!
Lynda @ TasteFood says
I love all of these ingredients. Super recipe!
sonaliruder says
Thanks, Lynda!
Crunchy Creamy Sweet says
Thank you so much for the tips! I can't even begin to tell you how many times we were disappointed in our homemade stir-fry. This dish looks and sounds amazing!
sonaliruder says
Thanks so much! The recipe is very flexible- you can put in whatever meat and/or veggies you have in the fridge.