Name: Cumin and Coriander Hong Kong-Style Cream Shrimp Udon Noodles
Total time: 32 min
Yield: 2 servings
Cuisine: Hong Kong
Ingredients: 200g udon noodles; 100g shrimp, peeled and deveined; 1 cup mixed vegetables (bell pepper, broccoli, carrots); 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp sesame oil; 1 garlic clove, minced; 1 tbsp cornstarch; 1/2 cup heavy cream; 2 green onions, sliced; 1 tsp sesame seeds; 1 tsp cumin; 1 tsp coriander

Cumin and Coriander Hong Kong-Style Cream Shrimp Udon Noodles

A warm and earthy variation with cumin and coriander for depth.

32 minutes2 servings

Method

Sprinkle cumin and coriander into the sauce during the stir-fry step.
Cook udon noodles according to package instructions and drain.
Heat oil in a wok or pan, then sauté garlic until fragrant.
Add shrimp and cook until pink. Add mixed vegetables and stir-fry.
Add noodles, soy sauce, oyster sauce, and sesame oil. Toss well and thicken with cornstarch.
Stir in heavy cream and cook until slightly thickened. Garnish with green onions and sesame seeds before serving.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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