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.
IngredientsRecipe for 4 persons
Peeled medium shrimps
Maille dijon mustard
Light soy sauce
Chili paste (sriracha)
- Vegetable oil
- Salt and pepper
Preparation time: 45.00 min
- The preparationsIn 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 vegetablesIn a hot pan with vegetables oil sauté quickly the carrot, the onion and the pepper, the vegetables must stay crunchy, reserve it.
- The noodlesIn 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 platingIn 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.