Asian Noddles with Shrimp and Edamame

This was a low-calorie dinner in the weeknight section of my food network magazine.  I really like Asian recipes, they always turn out so tasty.  This one was really good too!

Image by Jason Hedlund

Ingredients:
10 oz soba (buckwheat) noodles
1 10 oz package frozen shelled edamame
1 clove garlic
1 1-inch piece of ginger, peeled and roughly chopped (we used pickled ginger)
1 1/2 tsp Sriracha
2 Tbsp vegetable oil
juice of 1 lime
2 tsp low-sodium soy sauce
1 1/2 tsp sesame oil
1/2 lb medium or large shrimp
1/4 cup chopped fresh cilantro and/or scallions

Directions:
1.  Bring a pot of water to boil.  Add the noodles and cook as directed on box.  Add the edamame in the last 3 minutes of cooking.  Reserve 1/2 cup cooking water and drain noodles.
2.  Meanwhile, puree the garlic, ginger, Sriracha, 1/2 Tbsp vegetable oil and 2 Tbsp water in a food processor.  Mix the lime juice, soy sauce, and sesame oil in a small bowl.
3.  Heat the remaining 1 1/2 Tbsp vegetable oil in a large skillet over medium-high heat.  Pat the shrimp dry and season with salt; add to the pan and cook, turning, until just pink, 2 minutes.  Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes.  Add the soy sauce mixture, noodles and edamame, herbs and the reserved cooking water and toss.  Divide among bowls and drizzle with more sesame oil.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
378 calories
11g fat (2g saturated)
70mg cholesterol
550mg sodium
48g carbohydrates
3g fiber
2g sugar
20g protein