Servings /number of people: 4
Preparation Time: 15 minutes
Cooking time: 12 minutes
Category: International cuisine
Ingredients to prepare Noodles with Vegetables and Prawns
300 g dried wheat or egg noodles (approx. 4 nests)
250 g of raw peeled shrimp (approximately 24 units)
150 g red pepper in strips (1 medium unit)
150 g broccoli in small florets (1.5 cups)
120 g carrot on thin sticks (1 large unit)
100 g of chives (1 unit)
2 cloves of garlic, chopped (2 units)
15 g grated fresh ginger (1 tablespoon)
30 ml low-salt soy sauce (2 tablespoons)
15 ml of oyster sauce (1 tablespoon)
10 ml toasted sesame oil (2 teaspoons)
30 ml of vegetable oil for sautéing (2 tablespoons)
5 g of cornstarch, dissolved in 30 ml of water (1 teaspoon + 2 tablespoons)
4 g of sugar (1 teaspoon)
1 g chili flakes (1/2 teaspoon, optional)
1 lime, its juice (30 ml; 2 tablespoons)
30 g fresh bean sprouts (1/2 cup, optional)
20 g chopped chives (2 tablespoons)
3 g fine salt (1/2 teaspoon)
1 g ground black pepper (1/4 teaspoon)
How to prepare Noodles with Vegetables and Prawns
These vegetable and shrimp noodles are a quick, flavorful stir-fry, perfect for a light, colorful weekday dinner. The combination of juicy shrimp, crispy vegetables and a tasty sauce balances sweet, salty and a citrus touch. It is prepared in minutes if you have everything ready, and allows variations depending on what is in your refrigerator. With a few tricks, you’ll get loose noodles, spot shrimp, and al dente vegetables, just like at your favorite Asian restaurant.
1. Prepare all the ingredients: wash and cut the vegetables; Peel and devein the shrimp if necessary and dry them with paper. Having the mise en place ready facilitates quick and even sautéing.
2. Mix the soy sauce, oyster sauce, sugar, lime juice and chili flakes in a bowl. Add the cornstarch dissolved in water and the sesame oil. Reserve: it will be the stir-fry sauce.
3. Cook the noodles according to package directions (usually 3–4 minutes in boiling water with a pinch of salt). Drain, rinse with cold water to stop the cooking and mix with 1 teaspoon of oil so they don’t stick.
4. Heat a wok or large skillet over high heat until lightly steamed. Add 1 tablespoon of vegetable oil. Sauté the shrimp for 1–2 minutes until they turn pink and just curl. Remove and reserve on a plate.
5. Add the other tablespoon of oil to the wok. Add broccoli and carrot; sauté for 2 minutes, stirring constantly, to brown without burning. Add the pepper and the white part of the chives; cook 1 more minute.
6. Lower the heat one point and add the garlic and ginger; Sauté for 20–30 seconds until flavored, preventing them from browning excessively so that they do not become bitter.
7. Return the shrimp to the wok along with the noodles. Pour in the prepared sauce and sauté for 1–2 minutes, separating the noodles with tongs or shovels so that they soak in and the sauce thickens slightly thanks to the cornstarch.
8. Adjust salt and pepper to taste. If the noodles are dry, add a splash of hot water (2–3 tablespoons) and sauté for 30 more seconds.
9. Add the bean sprouts and the green part of the chives; Take a last 15 second turn to maintain the crunchy texture.
10. Serve immediately. Tip: the wok should be very hot and do not overload it; If it is small, sauté in batches to keep the heat alive and achieve al dente vegetables and juicy shrimp.
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