Curry Ramen w/ Shrimp & Edamame

Full, printable recipe 

Packaged ramen is probably not the *best* food considering its high sodium content, but this is one of my favorite cold-weather comfort dishes. Once your ingredients are ready this takes about 8 minutes total to cook, so it’s AWESOME to make when you’re dying and want to eat something delicious NOW.

Color Theory

Curry should be served in white ceramic bowls. Curry is made with saffron, a powerful staining agent, and will stain plastic or melamine bowls. We used to use melamine bowls but now we use ceramic because I got tired of bleaching them. I’ve decided from now on to only buy white dishes, plates, etc., so that the food takes center stage, not the plate.

While working at a Japanese restaurant, I was taught, and I really believe, that the look of food matters almost as much as the flavor. A girl I know made white wine chicken with red wine once. The dish turned out lavender in color. Bright lavender chicken and wine sauce. Eyes closed, it tasted mostly the same, but eyes-open it was completely inedible.

Balancing colors is important. With such a warm-hued dish (red-orange shrimp, yellow curry, tan noodles) it’s important to have contrast from the other side of the color wheel (greens, blues, violets) of similar saturation (not necessarily amount) to complement the dish and make it bright and attractive. Since there aren’t a whole lot of blue or violet foods, green usually does the trick. That’s why I add the edamame and chives/green onions. Chives have a stronger flavor, but that also comes with a stronger color that complements the curry color very well. Well-cooked edamame peas are a bright lime green (but can turn dull if overcooked), adding a second balancing green note for the orange in the shrimp. You’d be amazed how much of a difference color balance and presentation makes in your dishes.

Ingredients (makes 1 serving):

  • Curry ramen (Ottogi Bekse Curry Myun) (up to 1.5 packages per serving)
  • 10-15 uncooked #26-30 shrimp, peeled & deveined
  • ½ c frozen edamame peas (or regular frozen green peas)
  • a pinch or two of chopped green onions or chives

Optional ingredients: we’ve tried it with boiled potatoes, hard-boiled eggs, eggs broken and boiled with the noodles, and frozen corn…

The curry ramen is Ottogi Bekse Curry Myun, a pre-packaged curry-flavored ramen at Super H Mart, but last week I also found it for sale, at a slightly higher price (along with the Korean Pancake batter!), at Asia World in Plano. Yay convenience!

Most Asian stores sell frozen “seafood mixes” in the frozen fish area, and these can be used in place of the shrimp for variety. They tend to be fishier, though, and I prefer the cleaner shrimp flavor.

As for the green onions/chives, we can’t keep the fresh ones fresh in the fridge long enough, so every few weeks we buy and rinse some, chop them and freeze them to use if we don’t happen to have any fresh on hand.

Frozen, shelled edamame is a lifesaver, because I can’t imagine boiling and shelling edamame very time I want to eat it. This recipe will work just as easily with regular frozen peas. I prefer frozen vegetables because of their color and significantly fresher taste.

Directions:

  • Set two small pots to boil, one big enough to boil the shrimp and peas, one for the noodles.
  • Boil the shelled and deveined shrimp for 8 minutes, less if you want a softer shrimp. I prefer firm shrimp, so I boil them for a long time.
  • Add the frozen edamame peas with 6 minutes left, or  green peas when there’s about 2 minutes left, finishing the shrimp cooking and peas together.
  • Boil the noodles in the second pot for 4 minutes. Don’t overcook them, really, don’t. Otherwise they turn into a gummy icky mush. This step you cannot mess up! 😛 I try to time it so I drop the noodles in with 2 minutes left on the shrimp, which gives me two minutes to plate the shrimp/peas, then I can drop the hot noodles in with them. This kind of timing kung-fu isn’t really necessary, but it keeps everything hot for service.
  • Empty 1.5 packages of seasoning into the ramen bowl per cooked noodle package. This intensifies the flavor, and makes it spicier, so if you’re not into spicy food, add only the one package that comes with the noodles you’ve opened. If you add 1.5, you’ll have to open one extra package of noodles that you’re not going to cook (now). I set these aside and make other homemade soups to eat with them.
  • Add ¾ c water from one of the boiling pots to dissolve the seasoning. This soup isn’t meant to be a brothy soup, but more like a flavored-noodle dish.
  • Drain the shrimp and noodles when they’re done cooking and add to the ramen bowl.
  • Drop in the pinch of chives or green onions.
  • Serve!

<a name=”recipe”></a>And now I’m going to go make some for dinner! 😀

Curry Ramen w/ Shrimp & Edamame

Rating: 51

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Yield: 1 serving

Serving Size: 1 medium bowl

Calories per serving: 400

Fat per serving: 12g

Curry Ramen w/ Shrimp & Edamame

Ingredients

  • Ottogi Bekse Curry Myun (Curry ramen) (up to 1.5 packages per serving)
  • 10-15 uncooked 26-30 shrimp, peeled & deveined
  • ½ c frozen edamame peas (or regular frozen green peas)
  • a pinch or two of chopped green onions or chives

Instructions

  1. Set two small pots to boil, one big enough to boil the shrimp and peas, one for the noodles.
  2. Boil the shelled and deveined shrimp for 8 minutes, less if you want a softer shrimp. I prefer firm shrimp, so I boil them for a long time.
  3. Add the frozen edamame peas with 6 minutes left, or green peas when there's about 2 minutes left, finishing the shrimp cooking and peas together.
  4. Boil the noodles in the second pot for 3½ minutes.
  5. Empty 1½ packages of seasoning into the ramen bowl per cooked noodle package.
  6. Add ¾ c water from one of the boiling pots to dissolve the seasoning.
  7. Drain the shrimp and noodles when they're done cooking and add to the ramen bowl.
  8. Drop in the pinch of chives or green onions.
  9. Serve!

Notes

I've also loved this with corn, boiled potatoes, hard-boiled eggs, eggs broken and boiled with the noodles, and a tablespoon or more of fried onions are amazing (if you like them).

http://stealingsand.com/2011/06/curry-ramen-with-shrimp-and-edamame-peas/