Somen Noodles with Shrimp Curry and Peas

From “Noodles Every Day” by Corinne Trang. I didn’t change a thing in this recipe except for omitting the salt. Somen are Japanese wheat noodles that are round and very thin. If you are gluten intolerant substitute the thin spaghetti noodles made from quinoa and corn. They work perfectly here.

Serves 6

3 Tbs. vegetable oil

1 large garlic clove, minced

1 ounce ginger, finely grated

1 tbs. Indian curry powder

Juice and grated zest of 2 lemons

Freshly ground black pepper

10 ounces dried somen

24 small headless tiger shrimp peeled, halved lengthwise, and deveined

1 cup fresh shelled or frozen green peas

1 scallion trimmed and thinly sliced on the diagonal

In a medium bowl combine 1 tablespoon of the oil, the garlic, ginger, curry powder, lemon juice and zest. Season with pepper to taste, add the shrimp, toss, and set aside to marinate for 20 minutes.

Bring a medium pot of water to a boil over high heat. Cook the somen until tender yet firm, about 2 minutes. Shock in ice-cold water. Drain and transfer to a large mixing bowl.

In a large skillet over high heat, add the remaining 2 tablespoons of oil and saute the shrimp with the marinade for about 1 minute. Add the peas and toss for 1 minute more. Add the shrimp and peas with their sauce to the noodles. Mix well and divide among large individual bowls or plates. Serve garnished with scallion.