Chile Shrimp with Vegetables and Egg Noodles
Ingredients
- Ingredients
- 2 scallions
- 1 large red chili pepper
- 150 grams green Asparagus
- 8 Baby corn cobs
- 100 grams Snow peas
- 2 Tbsps sunflower oil
- 50 milliliters Vegetable broth
- 2 Tbsps light soy sauce
- 1 handful soybean sprout
- 12 cooked shrimp
- 350 grams Asian egg noodle
- 1 Tbsp Oyster sauce
Preparation steps
Rinse the scallions and cut diagonally into 1 cm (approximately 1/2 inch) slices. Rinse the chile and cut diagonally into thin rings, removing the seeds and inner membranes. Rinse the asparagus, cut off woody ends and cut into 5 cm (approximately 2 1/2 inch) long pieces. Parboil the asparagus and baby corn together in plenty of salted water for 3-5 minutes. Drain. Rinse the snow peas and halve diagonally.
Heat the oil in a pan and saute all the vegetables. Deglaze the pan with vegetable broth and soy sauce and cook for 2 minutes. Turn off the heat and add the shrimp. Cook the egg noodles according to package directions in plenty of salted water. Drain well. Mix the noodles with the oyster sauce and beansprouts. Serve with the shrimp and vegetables on warmed plates.
