Japanese Thick Noodles (Udon) with curry shrimp and peas

This recipe can be prepared with KA-ME dry Japanese Thick Noodles or with KA-ME Stir-Fry Udon Noodles.

Prep Time: 30 minutes
Serves: 6
Origin: Japan

Product

Japanese Thick Noodles

Ingredients

  • 2 tbsp KA-ME Stir-Fry Oil
  • 1 large garlic clove, minced
  • 1 ounce ginger, finely grated
  • 2 tsp Indian curry powder
  • Juice and grated zest of 2 lemons
  • Kosher salt and freshly ground black pepper to taste
  • 1 package KA-ME Thick Noodles
  • 36 medium headless tiger shrimp, peeled and deveined
  • 1 cup fresh shelled or frozen green peas, or 1-1/2 cups edamame (thawed if frozen)
  • 1 scallion, trimmed and thinly sliced on the diagonal


 

Directions

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In a medium bowl add 1 tbsp KA-ME Stir-Fry Oil, garlic, ginger, curry powder, lemon juice and zest. Season with salt and pepper to taste, add shrimp, toss, and set aside to marinate for 20 minutes.

Bring a medium pot of water to a boil over high heat. Cook KA-ME Japanese Thick Noodles until tender yet firm, about 9 minutes. If using KA-ME Stir-Fry Udon noodles, boil for 2 minutes. Run under cold water. Drain and transfer to large mixing bowl.

In large skillet over high heat, add remaining 2 tbsp oil and sauté shrimp with the marinade for about 1 minute. Add peas or edamame and toss for 1 minute. Cook till shrimp turn pink, 3 to 5 minutes. Add shrimp and peas with their sauce to noodles. Mix well and divide among large individual bowls or plates. Serve garnished with scallions.