Summary

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)

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Instructions

1. 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.
2. Fry the shrimp in hot oil, remove from the wok, drizzle with lemon, set aside.
3. Cook the pasta according to instructions and drain.
4. 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).
5. Now briefly heat the shrimp again in the hot sauce. Then put everything together in the wok and stir. Possibly again briefly to taste.
6. The whole thing tastes delicious even with rice.