Summary

Ingredients

• 1 chilli pepper (s), red
• 1 bunch spring onion (s)
• 1 red pepper (s)
• 12 shrimp (s) (king prawns), headless, with shell, each about 30 g
• 400 g ribbon noodles
• 1 clove garlic
• 4 tablespoon oil
• salt
• 100 ml vegetable stock (instant)
• 2 tablespoon soy sauce
• 4 tablespoon chilli sauce, sweet and savory
• 1 teaspoon cornstarch

Print Recipe Pin Recipe

Instructions

1. Halve the chilli lengthways, remove the core and cut into fine strips. Cut the spring onions diagonally into thin rings. Cut the pepper into diamonds. Peel the prawns, cut in half lengthways and devein. Cook the tagliatelle according to the instructions on the packet. Squeeze the garlic. Fry the garlic and prawns in 2 tablespoons of oil over a medium heat for 3 minutes, season with salt and remove from the pan. Put the spring onions, chilli and bell peppers with 2 tablespoons of oil in the roasting set and fry for 1 minute, stirring constantly. Pour in the stock, soy and chilli sauce, cook uncovered for 3 minutes over a mild heat. Mix the starch with a little cold water, add to the vegetables and bring to the boil again, then season with salt. Add the prawns and heat. Serve with pasta.