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Korean Shrimp and Vegetables Over Udon Noodles
This recipe can be prepared with KA–ME Udon Noodles or with KA–ME Stir-Fry Udon Noodles.
Course Lunch/Dinner
Cuisine Japanese
Prep Time 30 minutes
Servings
Course Lunch/Dinner
Cuisine Japanese
Prep Time 30 minutes
Servings
Ingredients
  • 2 tbsp KA–ME® Stir-Fry Oil
  • 1 large garlic clove, minced
  • 1 ounce ginger , finely grated
  • 2 tbsp Korean curry powder
  • Juice and grated zest of 2 lemons
  • Kosher salt
  • freshly black pepper to taste
  • 1 package KA-ME® Udon Japanese Thick Noodles (cooked according to package directions)
  • 36 medium headless tiger shrimp , peeled and deveined
  • 1 cup fresh shelled or frozen snap peas
  • or 1-1/2 cups edamame (thawed if frozen)
  • 1 scallion , trimmed and thinly sliced on the diagonal
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. 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.
  3. Transfer cooked KA-ME® Udon Japanese Thick Noodles to mixing bowl. Add shrimp, peas and sauce to noodles. Mix well and divide among large individual bowls or plates. Garnish with scallions.
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