Shrimp and orange-chili noodles
Fifteen minutes. The noodles are heated in the bowl they get dressed in.
At a Glance
Story
Marmalade rather than jam, and not as a substitution you can reverse. The bitterness in the shredded peel is the only thing standing between this sauce and a sweet one, so it does the job an apricot or orange jam simply cannot, however similar the label looks. If yours is a very smooth jelly-style marmalade, add a strip of zest with it.
Ingredients
- 10 oz shrimppeeled and deveined
- 8 oz udon noodlesthe vacuum-packed kind
- 10 oz baby bok choyroughly chopped, stems and leaves kept apart
- 2 tbsp orange marmalade
- 1 tbsp yuzu kosho
- 1 tbsp soy sauce
- 2 tbsp hoisin
- 4 tsp chili crisp
- 1 tsp sesame seeds
- olive oilsalt, pepper
Method
Genuinely fifteen minutes, so have everything out before the pan goes on. The noodles never touch a pot.
- Whisk the soy, marmalade, as much yuzu kosho as you want and up to half the chili crisp.
- Pat the shrimp dry, then toss with salt, pepper and as much of the remaining chili crisp as you like.
- Large pan, a drizzle of oil, medium-high. Shrimp and the bok choy stems in one layer, undisturbed, 1 to 2 minutes, until the shrimp start to turn opaque.
- Hoisin in, carefully, then the bok choy leaves. 1 to 2 minutes, stirring, until the leaves collapse and the shrimp are through. Off the heat.
- Meanwhile, separate the noodles by hand into a large bowl, drizzle with oil and cover with a damp paper towel. Microwave 1 to 2 minutes, then stand 1 to 2 minutes. Add the sauce and toss.
- Noodles into bowls, shrimp and bok choy over, sesame seeds last.
Stems before leaves, always. Put them in together and the stems are still squeaky when the leaves have gone to slime.
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