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4.86 from 7 votes

Hoisin Shrimp and Edamame Stir-Fry

Shrimp and colorful vegetables are tossed with soba noodles and coated with a delicious sweet and savory sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entree, Main Course
Cuisine: Asian
Servings: 4
Calories: 371kcal



  • 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


  • 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.


Serving: 0g | Calories: 371kcal | Carbohydrates: 48.8g | Protein: 27.9g | Fat: 5.5g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 3.7g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg