Hoisin Shrimp and Edamame Stir-Fry
Shrimp and colorful vegetables are tossed with soba noodles and coated with a delicious sweet and savory sauce.
- 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