Shrimp noodles

A quick and flavorful dish featuring tender shrimp tossed with stir-fried noodles, crisp vegetables, and a savory-sweet Asian-inspired sauce. Perfect for a satisfying weeknight dinner that comes together in minutes.

Ingredients: (for 4 servings)

• 600 g brown champignon mushrooms
• 500 g shrimps
• 50 ml soy sauce
• 15 ml sesame or olive oil
• 250 g rice noodles
• 3 sweet peppers
• 3 large carrots
• 1 small chili pepper
• 50 g butter
• a few sprigs of fresh coriander

Preparation:

Peel the carrots and grate them using a coarse grater. Wash the bell peppers, slice them lengthwise into quarters, then cut into even strips. Clean the mushrooms and cut them into quarters. Finely chop the hot pepper—leave the seeds in for more heat, or remove them for a milder flavor, depending on your preference.

Prepare the noodles according to the package instructions. Note: rice noodles typically aren’t boiled. Instead, they are soaked in boiling water for 4–5 minutes (or as directed), then drained and set aside.

Heat the oil in a large wok over medium-high heat. Once hot, add the grated carrots and chopped chili pepper, and sauté for a few minutes until slightly softened. Add the sliced kapia peppers and continue cooking for about 4 minutes. Next, add the mushrooms and cook, stirring occasionally, until they are tender and most of their liquid has evaporated.

In a separate pan, melt the butter over medium heat. Once melted, add the shrimp and cook for a few minutes, stirring occasionally, until they turn pink and are fully cooked through.

Once the shrimp are cooked, remove the pan from the heat and set them aside.

When the mushrooms in the wok are done (make sure some of the moisture remains), add the prepared noodles and soy sauce. Toss everything together and stir-fry over high heat for about 2 minutes. Finally, add the cooked shrimp, mix well to combine, and turn off the heat.

Garnish with fresh chopped coriander on top.

If you try the recipe, let me know how you liked it! 😊

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