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Colorful, healthy stir-fry? Yes, please! Whether you’re a college student, a parent, or an adult who loves ramen soups, this recipe is perfect for you. It is just as inexpensive as ramen noodles when bags of frozen shrimp go on sale.
Not to mention, it ensures leftover vegetables like edamame and bell peppers don’t go to waste. And it gives you an excuse to indulge in pasta carbs. The real beauty is the fresh taste, free of preservatives. Plus, you have the option of salting to taste. Ready to start cooking? Great. Let’s get you up to speed on other benefits.
It’s pretty simple to sneak fresh vegetables into your diet with this dish. I’ll start with the noodles. Noodles don’t typically make the health list. But when made from chickpeas and almond flour, it combines nutrition and comfort. These offer the classic chew you’d expect of regular pasta, plus generous doses of your daily protein and fiber recommendations. Your kids, however, will only notice the fun pasta shapes.
If you’re using regular pasta, don’t worry. Edamame, commonly known as green soybeans, is full of fiber, protein, iron, and Vitamin A and Vitamin C. One-half cup of cooked soybeans contain 29% protein, 21% fiber, 25% iron and 14% of your daily value of calcium. For an additional nutrient boost, add spinach, broccoli, and mushrooms.
I particularly love the clean and light feeling it gives after I’ve finished eating. You know, that hunger satisfaction without all the guilt. Best of all, this seafood pasta dish is easy to throw together. It also only needs simply swaps for customizing to dietary preferences. For a vegetarian-friendly meal, you can omit the shrimp and eat the dish as is, or add in tofu. Don’t like shrimp? No problem, strips of chicken would be another great substitute. Shrimp, edamame, and noodles is just as enjoyable to cook and eat as it is to read about. Bon appetite!
Shrimp and Edamame with Noodles
- Sauce Ingredients
- 2 teaspoons lime juice
- 1 tablespoon chili sauce
- 2 teaspoons low sodium soy sauce
- 1 teaspoon garlic minced
- 1 tablespoon ginger grated
- ½ cup vegetable broth
- Stir-fry Ingredients
- 1½ cups noodles
- 1 cup frozen shelled edamame
- ½ pound medium/jumbo peeled and deveined shrimp
- ½ cup trimmed green beans optional
- 1 red/orange bell pepper finely chopped or sliced (feel free to choose)
- 3 tablespoons olive oil
- salt and pepper to taste
- Garnish Ingredients
- Spring onions
- Chopped cilantro
- Sesame seeds
- Mix the sauce ingredients in a medium-sized bowl. Add the shrimp and gently coat with the sauce. Set aside to marinate for 10 minutes.
- Bring a pot of salted water to boil. Add noodles and cook according to directions. When almost soft, add edamame. Cook for another 2 minutes then turn off the burner.
- In a medium-sized skillet, heat olive oil at medium-high heat. Add bell pepper and green beans, sauté for until cooked, about 3 minutes.
- Add shrimp-sauce mixture, mix well every 1½ minutes.
- Turn the heat low. Add pasta noodles and edamame, and sauté all the ingredients until the sauce thickens. Add salt and pepper to taste.
- Transfer from heat to a plate. Garnish with onions, sesame seeds or chopped cilantro.