Omusoba with a Caribbean Twist

Ingredients

In this adaptation, we infuse the traditional Japanese Omusoba with the vibrant flavors of the United States Virgin Islands. The addition of Caribbean spices, such as scotch bonnet peppers and allspice, gives the dish a spicy kick. Ripe plantains are incorporated to add a touch of sweetness and a unique texture. These modifications transform the dish into a Caribbean delight while still maintaining the essence of the original Omusoba. We alse have the original recipe for Omusoba, so you can check it out.

• 200g (7 oz) udon noodles 200g (7 oz) udon noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 scotch bonnet pepper, finely chopped 1 scotch bonnet pepper, finely chopped
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ketchup 1 tablespoon ketchup
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime zest, for garnish Lime zest, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 60g, 20g
• Protein: 15g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the udon noodles according to the package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium heat.
3. 3.
   Add the sliced onion, bell pepper, minced garlic, and chopped scotch bonnet pepper to the skillet. Sauté until the vegetables are tender.
4. 4.
   Push the vegetables to one side of the skillet and add the shrimp to the other side. Cook until the shrimp turn pink and are cooked through.
5. 5.
   Remove the shrimp from the skillet and set aside.
6. 6.
   In the same skillet, add the sliced plantains and cook until they are golden brown and caramelized.
7. 7.
   In a small bowl, whisk together the soy sauce, ketchup, allspice, brown sugar, salt, and pepper.
8. 8.
   Add the cooked udon noodles to the skillet and pour the sauce over them. Stir well to coat the noodles and vegetables evenly.
9. 9.
   Add the cooked shrimp back to the skillet and toss everything together.
10. 10.
    Cook for an additional 2-3 minutes until everything is heated through.
11. 11.
    Serve the Spicy Plantain Omusoba hot, garnished with fresh cilantro and lime zest.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly ripe. Slice them diagonally for even cooking.

Tips & Tricks

• Adjust the spiciness by adding more or less scotch bonnet pepper according to your preference.
• For a vegetarian version, replace the shrimp with tofu or tempeh.
• If you can't find udon noodles, you can substitute with soba noodles or spaghetti.
• Serve with a squeeze of fresh lime juice for an extra burst of flavor.
• Feel free to add other vegetables like carrots or cabbage for added texture and flavor.

Serving advice

Serve the Spicy Plantain Omusoba hot as a main dish. It can be enjoyed on its own or accompanied by a side of steamed rice or a fresh green salad.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro and lime zest to add a pop of color and freshness. Serve it in a vibrant bowl to showcase the beautiful colors of the dish.