Yield: 2 servings
- 10 ounces shrimps, peeled and deveined
- 2 blocks of frozen udon
- 4 oz bacon (cut into bite size pieces)
- 1/4 medium onion (sliced)
- 1 TBSP minced garlic
- 1 cup fermented kimchi (cut into small pieces)
- 1 cup heavy cream
- 1/3 cup grated parmesan (plus more for garnish)
- 1/2 tsp A/P Umami Blend + more to taste
- Oil (as needed for cooking)
- Sliced green onions (optional for garnish)
Combine the shrimp and A/P Umami Blend in a bowl. Mix well and set aside until needed.
Bring a pot of water to a boil and add the frozen udon noodles. Cook for three minutes, or according to the package instructions. Drain and rinse with cold water. Set aside until needed.
In a pan over medium high heat, lightly grease the pan with oil. When the oil is hot, add the shrimps and sear them on both sides until the shrimp are just cooked. Remove from pan and set aside.
In the same pan, reduce the heat to medium and drain excess oil if needed. Add the bacon and cook until the bacon is mostly rendered.
Add the onions to the bacon and sauté until the onions start to look translucent.
Add the garlic and sauté until fragrant. Lastly, add the kimchi and sauté until most of the kimchi juice has evaporated.
To the pan, add the heavy cream and stir well to combine. Let the sauce simmer for about a minute, stirring frequently.
Remove the creamy kimchi sauce off the heat and add the parmesan. Stir to combine. Taste the sauce to adjust the seasoning. If needed, add some A/P Umami blend to season the sauce to your preference.
Add the udon noodles and the shrimp to the creamy kimchi sauce. Stir and toss the noodles and shrimps until well coated.
Serve the shrimp and kimchi udon while hot and garnish with some sliced green onions if you’d like.