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Sauté japanese noodle, with crunchy vegetables and pan roasted shrimp |

Fish, Seafood & Shellfish

Chinese rice noodles roasted with vegetables and garnish with pan seared shrimps.

Ingredients

Recipe for 4 servings

For the noodles

24 Unit(s)

Peeled medium shrimps

100 Gr

Snow peas

200 Gr

Shiitake

20 Gr

Fresh ginger

1 Unit(s)

Lime

200 Gr

Rice noodles 3mm

2 Unit(s)

Carrot

5 Ml

Chili flakes

20 Ml

Fish sauce nuoc-mâm

100 Ml

Water

10 Leaf(ves)

Basil

2 Clove(s)

Garlic

20 Ml

Rice vinegar

Preparation time: 30 min

For the preparations

Wash the vegetables except the mushrooms. Bring some water to boil in a big pot. Peel and cut the carrots and dice it 1 cm size. Remove the mushrooms stemps and mince the top. Mix the mushrooms and the carrots together. Mince the snow peas. Peel and shred the ginger. Mince the garlic. Chop the basil.
For the noodles

In a hot wok with a drizzle of olive oil, sear the carrots and the mushrooms with a pinch of salt. Cook them 3 minutes and add 1/2 cup of water. When there's no more water, add the peas, the ginger, the garlic and the basil. Cook it on medium heat for 5 minutes. Cook the noodles in the pot of boiling water. In a hot pan, with a drizzle of olive oil, sear the noodles for two minutes, add the vegetables, the lime juice, the chili flakes, the nuoc-mâm sauce and the rice vinegar. In the same pan, put some olive oil again and cook the shrimp 3 minutes on high heat with a pinch of salt.
For the platting

In a bowl plate, put the noodles and the vegetables, top it with the shrimp and finish with the basil.