Edamame Noodles with Shrimp
Based on a simple recipe that I tried in Yotam Ottolenghi's "Plenty" recipe book, this super easy, light noodle dish is somewhere between a warm salad and a stir fry. It's officially one of my go-to dishes for the summer because most of the ingredients I have on hand (frozen shrimp and edamame, herbs).
I've modified the recipe by adding shrimp and changed up the sauce to be a bit more tangy and spicy, for my taste.
- 1/2 - 3/4 bag frozen edamame (removed from pods)
- 3 small bundles of mung bean noodles
- 2 cloves of garlic, minced
- 1 tsp fresh ginger, minced
- cooking oil
- pinch dried red pepper
- 16-20 shrimp, tails removed & deveined (you can chop into smaller segments, if you like)
- 2 stalks scallions, chopped finely
- bunch of chopped cilantro
- few leaves of mint, chopped
- salt, to taste
- Sauce Ingredients
- 1 tbsp sugar
- 2 tbsp fish sauce
- juice from 3 limes
- 1 green chili pepper, minced
- Follow the directions to cook the edamame (boil for 5 minutes, with salt, until still firm but tender).
- Turn off the heat, and set the edamame aside. Preserve the water and pour back into your pot. Dunk the mung bean noodles in this water, and leave the pot off heat. These noodles cook extremely quickly so leave for just a few minutes. Drain, then rinse quickly with cool water, and cut through with scissors in a few places.
- Now, in a large frying pan, heat the oil and add the garlic and ginger for a minute or so. Add the dried red pepper and the shrimp and cook on med-high heat until the shrimp is fully cooked.
- Lower the heat, toss in noodles, cilantro, mint and green onions. Add a little more oil to lubricate and separate the noodles. Stir well. Turn off the heat, then add the strained edamame and sauce and combine thoroughly. Add salt to taste.
Serving Size: 2-3
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Preparation Time: 30 minutes