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Ingredients
Noodle and Vegetable Stir-Fry
- Ingredients
- 400 grams Tagliatelle (or egg noodles)
- 200 grams shrimp (deveined)
- 2 carrots
- 100 grams Snow peas
- 3 scallions
- 100 grams Cherry tomatoes
- 2 garlic cloves
- 2 small red chili peppers
- 1 sprig Lemongrass
- 1 Tbsp cilantro (finely chopped)
- 3 Tbsps soy sauce
- 1 tsp sugar
- salt
- peppers (freshly ground)
- 3 Tbsps vegetable oil
Peel the carrot and chop into small cubes. Rinse the snow peas and blanch in boiling salted water for 1 minute. Drain. Rinse the scallions and slice into rings. Rinse and halve the tomatoes. Rinse the chile peppers, cut in half lengthwise, remove seeds and cut into strips. Peel and thinly slice the garlic.
Rinse and chop the lemongrass.
Combine the shrimp with the lemongrass, and season with salt and pepper to taste. Allow to marinate in the refrigerator for 30 minutes.
Cook the tagliatelle in a pot of boiling salted water until al dente. Drain the pasta and reserve 1 cup of pasta water for later use.
Heat the oil in a wok and cook the carrots for 2 minutes. Add the prawns along with the lemongrass, garlic and scallions, and cook for another 2 minutes, while stirring. Add the snow peas and tomatoes, and cook for 1 minute. Season with the sugar, and the salt and pepper to taste. Add the soy sauce and noodles, along with 1-2 tablespoons of the pasta water, and toss to coat. Stir in the cilantro and serve the pasta immediately.
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.2 g | (31 %) |