Shrimp Wok with Egg Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 240 g Chinese e noodles, dry
- 2 cloves garlic)
- 2 teaspoons rice wine, (Mirin)
- 50 ml sherry
- 3 ½ tablespoon soy sauce
- 240 g shrimp (s), ready to cook
- 1 bunch spring onion (s)
- 500 g bamboo shoot (s) (canned)
- 3 red pepper (s)
- 1 piece (s) ginger, small
- 1 chilli pepper (s), red
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Cook the pasta in boiling salted water according to the instructions on the packet until al dente.
- Finely chop the garlic. Mix rice wine with sherry, garlic and 3 tablespoon soy sauce and marinate the shrimp in it for about 30 minutes.
- Cut the spring onions diagonally into rings, bamboo shoots and peppers into fine strips. Finely grate the ginger, core and chop the chilli pepper.
- Heat the oil in a pan or wok and fry the prawns in it for about 5 minutes. Add the prepared vegetables with ginger and chilli and sauté for about 5 minutes. Add the pasta and season to taste with the rest of the soy sauce and pepper.
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