Yellow Curry Udon Noodles with Shrimp and Chicken
Delicious stir-fried udon noodles with ground chicken, shrimp, and crisp vegetables, all generously coated in a creamy yellow curry and coconut milk sauce. A flavorful and indulgent fusion recipe.
Ingredients
- 400 g of fresh udon noodles
- 120 g minced chicken thighs .
- 200 g of whole raw shrimp (or 120 g peeled shrimp)
- 100 g of snow peas cut into pieces
- 3 baby corn , sliced
- 4 cloves of garlic finely chopped
- 4 shallots thinly sliced
- 1 -2 tbsp of yellow curry paste (to taste)
- 1 tbsp of soy sauce
- 1/2 tsp of fish sauce
- 2 dl of coconut milk
- 2 tbsp oil
- salt and pepper to taste
Instructions
- Leave the udon noodles at room temperature while you prepare the sauce. This will make them easier to separate.
- Peel and devein the shrimp. Reserve the heads and shells, and keep the peeled shrimp refrigerated until needed.
Preparing the Sauce
- Heat 1 tbsp of oil over high heat. Add the shrimp heads and shells and cook until nicely browned to infuse the oil with their flavor. Gently crush the heads to release their juices. Remove the heads and shells, reduce the heat, then sauté the garlic and shallots in the flavored oil.
- Add the ground chicken and cook until nicely browned. Once the chicken is browned, add the yellow curry paste, soy sauce, and coconut milk. Mix well.
- Add the vegetables.
- Simmer until the vegetables are just tender. Remove from the heat.
Preparing the Noodles
- Gently separate the udon noodles.
- Heat 1 tbsp of oil in a wok. Add the udon noodles and stir-fry over medium heat for 2 to 3 minutes, stirring regularly.
- Push the noodles to one side of the wok, add the shrimp, and cook for 1 to 2 minutes until lightly browned.
- Mix everything together, add the reserved curry sauce, and remove from the heat. Season with salt and pepper to taste. Serve immediately.
