Ingredients:
- 400g raw peeled shrimp (frozen)
- 1 packet Chinese egg noodles
- 4 stalks chives (or 1 large onion)
- 1 leek (white part only)
- 1 small piece fresh ginger, grated (approx. 1.5 cm)
- 2 cloves garlic
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1/2 teaspoon red curry paste
- 30 cl water
- 2 tbsp. soy sauce
- 1 tablespoon oyster sauce
- olive oil
- Pepper
- Salt (for seasoning only)
- 1 bird’s eye chili pepper (adjust according to your spice preferences)
- Fresh coriander
- 1 tablespoon sesame oil
Recipe preparation :
- Start by finely chopping all the vegetables.
- In a wok or large frying pan, heat a drizzle of olive oil over medium heat and sauté the minced fresh onions until translucent.
- Repeat with the seeded and thinly sliced red bell pepper, leek and carrot.
- Add the grated ginger and crushed garlic to the vegetables.
- When the peppers have softened sufficiently, remove from the wok.
- Add the carrot strips, red curry paste, soy sauce, oyster sauce, finely chopped bird’s eye chili and water.
- Cook the mixture, stirring occasionally. Adjust seasoning with salt and pepper.
- Add the peeled and cleaned shrimps to the wok and continue cooking.
- Meanwhile, cook the noodles in a pot of boiling salted water according to package instructions.
- Once cooked, separate the noodles with a fork and drain.
- Transfer the drained noodles to the wok.
- Return the cooked peppers to the wok.
- Stir well to coat ingredients with broth, then add sesame oil.
- Pick and finely chop the fresh coriander and sprinkle the dish with a few decorative leaves (or use lemongrass).
- Serve immediately in bowls.
Enjoy your meal!
