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Sauté japanese noodle, with crunchy vegetables and pan roasted shrimp

MAINS, Fish, Seafood & Shellfish

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


Recipe for 4 persons

For the noodles

24 Unit(s)
Peeled medium shrimps
100 Gr
Snow peas
200 Gr
20 Gr
Fresh ginger
1 Unit(s)
200 Gr
Chinese noodles
2 Unit(s)
5 Ml
Chili flakes
20 Ml
Fish sauce nuoc-mâm
100 Ml
10 Leaf(ves)
2 Clove(s)
20 Ml
Rice vinegar
  • Olive oil
  • Salt and pepper
Sauté japanese noodle, with crunchy vegetables and pan roasted shrimp

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.

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