Udon (Japanese Thick Noodles) with Curry Shrimp and Peas

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Udon (Japanese Thick Noodles) with Curry Shrimp and Peas
This recipe can be prepared with KA•ME dry Udon (Japanese Thick Noodles) or with KA•ME Stir-Fry Udon Noodles.
Course Lunch, Salad
Cuisine Japanese
Prep Time 30 minutes
Servings
Ingredients
Course Lunch, Salad
Cuisine Japanese
Prep Time 30 minutes
Servings
Ingredients
Instructions
  1. 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.
  2. Bring a medium pot of water to a boil over high heat. Cook KA•ME Udon (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.
  3. 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 until shrimp turn pink, 3 to 5 minutes.
  4. Add shrimp and peas with their sauce to noodles. Mix well and divide among large individual bowls or plates. Serve garnished with scallions.
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