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Sautées chinese noodles with crunchy vegetables and maille dijon mustard black tiger shrimps

Mains, Fish, Seafood & Shellfish

Chinese noodles with crunchy vegetables and marinated shrimps.
L'idée déco You could replace the shrimps with pork or chicken.To add some crunch, put some roasted peanuts or cashew.

Ingredients

Recipe for 4 persons

The ingredients

24 Unit(s)
Peeled medium shrimps
400 Gr
Soba noodles
1 Unit(s)
Red pepper
1 Unit(s)
White onion
2 Clove(s)
Garlic
15 Ml
Fresh ginger
1 Unit(s)
Carrot
100 Gr
Sprouted soybeans
60 Ml
Maille dijon mustard
15 Ml
Light soy sauce
8 Sprig(s)
Fresh cilantro
15 Ml
Chili paste (sriracha)
5 Ml
Curry powder
  • Vegetable oil
  • Salt and pepper
Sautées chinese noodles with crunchy vegetables and Maille Dijon mustard black tiger shrimps

Preparation time: 45.00 min

  • The preparations
    In a big pot of salty boiling water, cook the noodles, strain it and refresh it.Cut the pepper, the carrot and the onion in thin stripes. Chop the garlic, the ginger and the cilantro.In a bowl, mix the shrimps with the Maille Dijon mustard and the srirasha.
  • The vegetables
    In a hot pan with vegetables oil sauté quickly the carrot, the onion and the pepper, the vegetables must stay crunchy, reserve it.
  • The noodles
    In a hot pan with vegetables oil, sauté the ginger and the garlic, add the shrimps and the soy beans, continue the cooking 2 to 3 minutes.Put the curry powder and the noodles, and sauté it on high heat, finish with the vegetables and shut the heat.Finish with the soy sauce.
  • The plating
    In a bowl plate, plate the noodles by paying attention of the quantity of shrimp and vegetables. Finish with the cilantro.
You could replace the shrimps with pork or chicken.To add some crunch, put some roasted peanuts or cashew.

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