Shrimp and Noodle Stir-fry

Name: Shrimp and Noodle Stir-fry
Total time: 30 min
Yield: 4
Cuisine: Asian, Chinese
Ingredients: 14 ozs Chinese Egg noodle; 1 cup shrimp (peeled apart from tail and deveined, rinsed and dried); 2 Tbsps freshly chopped, fresh cilantro; 2 Tbsps Peanut oil; 1 clove garlic cloves (peeled and finely chopped); 2.5 cups Bok Choy (shredded); 1 red chili pepper (rinsed, deseeded and chopped into thin strips); 1 tsp five spice powder; 2 Tbsps Rice wine; 2 Tbsps black Bean sauce; soy sauce; Fish sauce

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Ingredients

for

servings

Ingredients: 14 ozs Chinese Egg noodle; 1 cup shrimp (peeled apart from tail and deveined, rinsed and dried); 2 Tbsps freshly chopped, fresh cilantro; 2 Tbsps Peanut oil; 1 clove garlic cloves (peeled and finely chopped); 2 ½ cups Bok Choy (shredded); 1 red chili pepper (rinsed, deseeded and chopped into thin strips); 1 tsp five spice powder; 2 Tbsps Rice wine; 2 Tbsps black Bean sauce; soy sauce; Fish sauce

How healthy are the main ingredients?

Bok Choy garlic clove soy sauce

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Preparation steps

Soak the gelatin in plenty of cold water. Put the cream into a pan with the saffron and sugar and bring to a boil. Simmer for 2-3 minutes. Squeeze out the gelatin, add to the cream and stir until dissolved. Stir in the vanilla syrup. Divide the mixture between 4 small molds and put into the refrigerator to set for at least 6 hours.

Wash and sort the raspberries, put into a pan with the confectioners' sugar and sherry and bring to a boil. Simmer for 1-2 minutes, then let cool slightly.

Turn the panna cotta out onto plates and serve with the raspberry sauce.

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