Curry Udon With Breaded Fried Shrimp Food

YAKI UDON WITH SHRIMP

Steps:

• Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle some oil and set aside.
• Heat 1 tbsp oil in a pan, toast the minced garlic for 1 minute then add the mushrooms. On high heat stir around until cooked. Then add the onions, white part of spring onions and carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper and take the veggies out.
• In the same pan add additional 2 tbsp oil and fry the shrimp. Add soy sauce and pinch of salt. Cook till the shrimp are no longer pink.
• Then add the udon noodles. Fry on high heat, stirring continuously so the noodles slightly crisp up evenly.
• Pour the sauce. Stir.
• Then toss in the veggies.
• Turn off heat and sprinkle spring onion.
• Take out in a plate and enjoy!

CURRY UDON

Steps:

• Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.
• Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.
• Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.

UDON SHRIMP

Steps:

• In a wok, coat the bottom of the pan with olive oil, not too much. Add the contents of the udon flavoring packet and garlic powder. When the pan gets hot, add the shrimp, stirring around to cook and coat with the spices and oil. Cook about 1 minute then remove.
• Add the remainder of the ingredients and quickly stir fry. Do not over cook.
• Add the udon, only cooking till it comes to temperature. Return the shrimp to the wok and serve.
• The key is to not overcook this meal. You want to just heat the shrimp and the veggies should be crisp.
• Want more garlic flavor, go for it.

BREADED CURRY SHRIMP

Steps:

• In a shallow bowl, beat egg and water. In another bowl, combine the bread crumbs, curry, salt and pepper. Dip shrimp in egg mixture, then roll in crumb mixture. , Place in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter. Bake at 400° for 7-9 minutes on each side or until golden brown. , In a small saucepan coated with cooking spray, cook garlic over medium heat for 1 minute. Add spreadable fruit, soy sauce and ginger. Bring to a boil. Combine cornstarch and lemon juice until smooth; stir into pan. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with shrimp.

CURRY UDON WITH BREADED SHRIMP

Steps:

• Get 2 small pots of boiling water, one for the udon & the other for the curry packet.
• Heat vegetable oil in a medium size pot to 400 degrees, enough to dredge the shrimp in. Deep fry, turning once and drain on a paper towel.
• Strain udon into a serving bowl, cut open packet of curry and pour over udon, place 3 fried shrimp on top and garnish with ginger & soy sauce to taste. Side note to get oil at desired temp, use a candy thermometer clipped to the edge of the pot.

SIMPLE STIR-FRIED UDON

Steps:

• Partially cook broccoli and udon in salted boiling water for a few minutes; drain and reserve 1/4 cup of the water.
• Beat the egg with 2 TB water and a pinch of salt.
• Heat 1 TB of oil in a wok; when hot, pour the egg in and cook until set; remove and set aside.
• Heat remaining 1 TB oil in the same wok over high heat; when hot, saute the onions until soft.
• Add garlic and saute for 30 sec.
• Add ham slivers and saute for another 30 sec.
• Stir in udon noodles.
• Add hoisin, oyster, soy sauces, white pepper, wine, chilli flakes; saute for 1 minute.
• Adjust heat to medium-low, add broccoli and reserved cooking water, cook for another minute.
• Taste and adjust seasonings if necessary.
• Add the cooked egg to the noodles, breaking it into pieces as you stir.
• Stir in sesame oil.
• Sprinkle with the reserved chopped spring onion (the green part) and squeeze some fresh lime juice over noodles, then serve immediately.