Shrimps – Vegetables – Mie Noodle – Wok, Sweet and Hot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 ml white wine
- 2 tablespoon sugar
- 200 ml fish stock, (or broth)
- 1 tablespoon tomato ketchup
- Chilli powder and Asia seasoning salt to taste
- 250 g shrimp (can also be more)
- 1 pack noodles (Mie noodles)
- 1 bell pepper (s), yellow, cleaned and cut into bite-sized pieces
- 1 bulb garlic
- 2 spring onion (s), with green, chopped into small pieces
- 2 carrot (s), donated
- 0.5 ½ glass bamboo shoot (s)
- 3 tomato (s), cut into cubes
- Cornstarch, dissolved in water, to thicken.
- Lemons)
Print Recipe
Pin Recipe Instructions
- Bring the wine and sugar to the boil and reduce until thick bubbles form. Add the stock and the ketchup and bring to the boil again, thicken a little with the starch and season.
- Fry the shrimp in hot oil, remove from the wok, drizzle with lemon, set aside.
- Cook the pasta according to instructions and drain.
- In the meantime, brown the finely chopped garlic in oil, add the carrots and paprika and sauté a little. Then add the remaining ingredients and steam everything al dente (the way you like it best).
- Now briefly heat the shrimp again in the hot sauce. Then put everything together in the wok and stir. Possibly again briefly to taste.
- The whole thing tastes delicious even with rice.
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