Shrimp Curry Pot Noodles | Jamie Oliver

This is a one-pot meal without any cooking whatsoever, other than boiling water. It is a great recipe I found in Jamie Oliver’s Comfort Food. Undoubtedly, this is the kind of food anyone can do even though you may not have the time nor the inclination for cooking. Pot Noodle is a brand of instant noodle snack foods in the UK, owned by Unilever. What’s known as cup noodles in the U.S. are prevalent in college dorm rooms because of its convenience. Moreover, they can be easily packed for lunch or on-the-go. Nonetheless, this recipe carries a homemade advantage; the shrimp curry pot noodles use mostly fresh ingredients.

There are several components to this one-pot meal: 1) the base, 2) the noodle, veggies and protein and 3) the toppings. I guess having a well-stocked pantry is essential in making a quick meal like this. The key to the recipe, according to Oliver, is sticking to the order in which you layer the ingredients in the pot or bowl. He says it with such authority and conviction that I have no choice but adhere to his exacting order.

The base builds the flavor. In this curry pot noodles, a vegetable bouillon cube, ketchup, curry powder, coconut milk, fresh ginger and cornstarch make up the much cherished Asian curry flavor. I couldn’t believe I don’t have ketchup in my fridge. Nil, but I found gochujang (Korean fermented hot pepper paste) and used that instead.

For the noodles, any cooked Asian noodles would do. I used Udon. For protein, the recipe calls for shrimp. Oliver also suggests tofu or strips of steak. For toppings, I used parsley and left out the wedge of lemon.

Oliver placed the ingredients in a 4-cup measuring cup. I decided to use a slightly bigger canning jar. Fill with boiling water. Wait for a few minutes for the flavors to mingle, and the noodles to swell, absorbing the flavored liquid. Or simply seal and shake the jar. The pot/cup/jar noodles are ready in minutes. It’s a cold wintery day and I preferred a blazing hot jar of noodles. I put the jar in the microwave oven to heat it up some more.

The shrimp curry pot noodles recipe is a fun idea, with a twist. I’m posting it at IHCC although it’s a different kind of one-pot meal intended for the featured dish challenge.

Layer ingredients in a specific order.

Pour boiling water in the jar. Simple and delish!

Print Recipe

Shrimp Curry Pot Curry

Serves: 1

Ingredients

• Base:
• 1/2 a vegetable bouillon cube
• 1 teaspoon tomato ketchup
• 1 heaping teaspoon curry powder
• 1 teaspoon creamed coconut
• 1-inch piece of fresh ginger-root (very finely grated or sliced)
• 1 teaspoon cornstarch (mixed with a splash of cold water)
• Noodle, Veggies & Protein:
• 5 oz cooked Asian noodles
• 1/4 of a red pepper (finely sliced)
• 2 tablespoons frozen peas
• 1 handful of baby spinach
• 4 cooked, peeled jumbo shrimp (halved)
• Toppings:
• 1 handful of fresh cilantro leaves
• 1 wedge of lemon

Instructions

1

Sticking to the order given above, put the base ingredients into a 4-cup measuring cup, pot or bowl, then layer up the noodle, delicate veggies and protein elements.

2

Carefully top up with around 1 2/3 cup of boiling water. Mix together really well, then cover with plastic wrap and leave for a couple of minutes.

3

If you prefer the pot noodle screaming hot, just put it in the microwave for 2 minutes.

4

Season to taste, add the toppings to finish off.

Notes

Adapted from Jamie Oliver's Comfort Food