- Preparation time : 20 min
- Ready in : 20 min
Edamame are boiled soybeans, a legume, and are known for their high protein content, along with a punch of fibre and healthy fats. They also contain isoflavones which help lower cholesterol and provide protection against some cancers. Soba noodles are traditionally made from buckwheat and are therefore gluten free – sometimes wheat is included however, so check the label if gluten-sensitive. Buckwheat is a good source of magnesium, which is very important for good cellular health, and in the creation of energy. Shrimps are low in fat, a great source protein, along with providing selenium (an antioxidant) and vitamin B12 (important for nervous system, growth and good appetite in kids).
- 125 gm soba noodles
- 1/2 cup edamame, unshelled (frozen can be used)
- 1/2 cup corn kernels (fresh off a cobb or frozen / tinned)
- 150 gm thawed prawns, unshelled
- 1 small onion, finely chopped
- 1 large clove garlic, minced
- 1 cm ginger, minced
- 1 tbsp olive oil
- 2tsp soy sauce
- 2 cups chicken or vegetable stock
- Cook noodles according to packed instructions, drain and rinse in cold water
- Heat oil in a wok (skillet) and added garlic and ginger – 1 minute
- Add onion and saute for about 3 minutes
- Add soy sauce, then add edamame and corn
- Add stock, bring to boil. Let simmer for a few minutes
- Add shrimpand cook (about 2 minutes)
- Add noodles and let simmer for a couple of minutes (until noodles are hot).
Serve in shallow bowls
Sprinkle chili flakes (or fresh thin chili slices) if spice is desired
Get the children to help
Easy tasks for younger children
- measure 1 tbsp olive oil
- measure 2 tbsp soy sauce
- measure 2 cups of stock
Moderate tasks for older children
- chop onion
- mince garlic and ginger
December 8, 2014
We cooked this today, and my 2,5 old daughter just could not get enough! I think it was the simple, yet succulent sauce that did it, together with the much-liked ‘slurping’:) At first she did not want to eat the shrimps, but when I cut them into smaller pieces and fed with the noodles, they went down very well. We substituted edamame with long beans, which worked out just fine – we boiled them with the sauce. Next time, we might add some red bell pepper too, just to add some colour and increase the crunchiness.
I could not find pure buckwheat noodles at the store we usually shop at, and so the ones we used actually had mostly normal wheat. Given this recipe was such a hit, I will for sure hunt down those pure buckwheat ones, as I am also keen to increase variety in our died and cut down on wheat. It’s not always clear where it originates from, and I am especially suspicious about non-organic US produced wheat, see e.g.