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  1. Udon noodles served in a somewhat thick curry sauce are a popular fast food in Japan. Here, we add green peas and shrimp for a simple yet satisfying weeknight dinner.

  2. tablespoons butter 2 tablespoons minced shallots 1 tablespoon minced fresh ginger 1 large garlic clove, minced 2 tablespoons all-purpose flour 1 tablespoon curry powder 2 cups lower-sodium vegetable or chicken broth 2 tablespoons soy sauce 24 shelled, deveined uncooked medium shrimp (31 to 35 count)

  3. 1 1/2 cups frozen peas 8 oz. udon noodles*

  4. Melt butter in medium saucepan over medium-low heat. Cook and stir shallots, ginger and garlic 1 minute or until fragrant. Whisk in flour; cook 2 to 3 minutes or until a shade darker, whisking constantly. Whisk in curry powder until well-blended. Whisk in broth and soy sauce until smooth. Bring to a boil over medium-high heat. Add shrimp and peas; cook, covered, 30 seconds or until shrimp turn pink.

  5. Meanwhile, cook noodles in medium pot of boiling water 3 minutes or until al dente. Drain; divide among 4 plates. Top with shrimp and curry sauce.

  6. (1 1/2-cup) servings PER SERVING: 410 calories, 8 g total fat (4 g saturated fat), 19.5 g protein, 64 g carbohydrate, 75 mg cholesterol, 740 mg sodium, 5.5 g fiber TIP *Udon are sold three or more portions to a package. Each is held together by a paper ribbon, which must be removed before cooking.

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