Sesame Shrimp over Fresh Buckwheat Udon

Fresh buckwheat Udon noodles are a real treat, with a toothy bite and rich flavor.  If I have too much at one time I freeze them - they do fairly well in the freezer and I think are still better than dried noodles when thawed.
1/2-inch fresh ginger, minced
2 cloves garlic, peeled and minced
2 Tbsp golden raisins, very finely minced
1 fresh tomato, diced
1/4 tsp crushed red pepper flakes
1 Tbsp asian fish sauce
2 tsp sesame oil

1/4 lb fresh buckwheat udon noodles
1/4 cup frozen petite peas
16 shrimp, peeled and deveined

Heat a dash of canola oil in a medium pot. Add the garlic, ginger and raisins and cook about two minutes, stirring often. Add the tomatoes and red pepper flakes to the pot and bring to a sizzling boil. Cook for about 3-5 minutes, then turn to a simmer. Cook the tomatoes for about 5 more minutes to darken and develop their flavor. Add the fish sauce and sesame oil, stir and reduce to a low simmer.

Meanwhile bring a medium pot of water to a boil. Salt generously for the noodles. Cut the noodles if longer than about six inches in length. Add the noodles to the water and cook until just al-dente; this will take only a few minutes because the noodles are fresh. If you can only find dried buckwheat udon, then cook longer until al dente. Add the peas to the water for the last 30 seconds.

Add the shrimp to the tomatoes and bring to medium heat. Cook until the shrimp is just pink. Adjust seasoning with salt and pepper, only if necessary.

Drain noodles and divide into four bowls. Drizzle with a dash of sesame oil if desired.  Top evenly with shrimp mixture. Serve with lemon or lime wedges.

Serves 4.

Cook’s Note: Asian recipes like this often call for a teaspoon of sugar or other sweetener, just to cut the edge - and its very good. I did not add this as many are concerned about added sugars these days. Instead I used the raisins.