Spicy Mango Peanut Shrimp Soba Noodle Bowl with Edamame

This fusion bowl combines juicy shrimp and protein-rich edamame with buckwheat soba noodles for a nutrient-dense base. The creamy mango-peanut sauce brings sweet heat, while crisp veggies add refreshing crunch. Perfect for meal prep or fast weeknight dinners!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 8 oz buckwheat soba noodles
• 1 lb large shrimp, peeled and deveined
• 1 cup shelled edamame
• 1 ripe mango, diced
• 1 red bell pepper, julienned
• 1 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• 2 tbsp sesame seeds
• 1/3 cup creamy peanut butter
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp sriracha
• 1 tsp grated ginger
• 3 garlic cloves, minced

Instructions

1. Cook soba noodles according to package instructions. Drain and rinse under cold water.
2. Whisk together peanut butter, lime juice, honey, sriracha, ginger, and garlic in a bowl. Thin with 2-3 tbsp water if needed.
3. Pat shrimp dry and season with salt and pepper. Sear in a hot skillet for 2-3 minutes per side until pink.
4. Blanch edamame in boiling water for 3 minutes, then drain.
5. Assemble bowls: Divide noodles among four bowls. Top with shrimp, edamame, mango, bell pepper, and cabbage.
6. Drizzle generously with mango-peanut sauce.
7. Garnish with cilantro and sesame seeds.
8. Serve immediately with lime wedges.

Chef's Note

Boost the heat with extra sriracha or add crushed peanuts for more crunch. For meal prep, store sauce separately.

Make-Ahead Tips

Store components separately in airtight containers for 3 days. Reheat shrimp and noodles before serving.

Substitutions

Use chicken instead of shrimp, almond butter for peanut butter, or rice noodles for gluten-free option.