36medium headless tigershrimp, peeled and deveined
1cup fresh shelled or frozensnap peas, or 1-1/2 cups edamame (thawed if frozen)
1scallion, trimmed and thinly sliced on the diagonal
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 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.
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.
Add shrimp and peas with their sauce to noodles. Mix well and divide among large individual bowls or plates. Serve garnished with scallions.