Stir-Fried Vegetables with Prawns and Noodles

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Stir-Fried Vegetables with Prawns and Noodles
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Health Score:
8,8 / 10
30 min.


For the stir-fry
150 grams wide Egg noodle
2 scallions
1 garlic clove
10 grams fresh Galangal
1 red chili pepper
100 grams Baby corn cob
100 grams Snow peas
150 grams Pumpkin
200 grams Tofu
8 medium sized Shrimp tails (raw, shelled)
4 Tbsps Peanut oil
1 Tbsp ground cilantro
80 grams Cherry tomatoes
For the sauce
100 milliliters vegetable stock
2 Tbsps soy sauce
2 Tbsps Oyster sauce
½ tsp cornstarch
soy sauce (for serving)
How healthy are the main ingredients?
TofuPumpkinSnow peasoy saucesaltgarlic clove

Preparation steps


For the stir-fry, boil the noodles in plenty of salted water until al dente. Drain, rinse and set aside.

Rinse and trim the scallions and cut into 3 cm long pieces (approximately 1 1/4 inches). Peel and finely chop the garlic and galangal. Rinse and trim the chile pepper, remove seeds and ribs and cut into thin rings.

Blanch the baby corn for 2 minutes in salted water. Rinse with cold water, drain well and cut in half crosswise.

Rinse the peas and cut the pumpkin flesh into 1 cm cubes (approximately 1/4 inch). Cut the tofu into large cubes of about 1.5 cm (approximately 3/4 inch).

Rinse the cherry tomatoes and cut in half.


For the sauce, combine the soy sauce, oyster sauce and cornstarch in a bowl.

For the stir-fry, heat some oil in a wok and fry the tofu. Remove from the pan and fry the shrimp for 1-2 minutes. Also remove from the pan.

Fry the scallions, garlic, galangal and chile while stirring, followed by the baby corn, the snow peas, the tomatoes and the diced pumpkin. Cook for a further 5-6 minutes.

Pour in the sauce and bring to a boil. Add the tofu, shrimp and egg noodles, mix together and heat everything through.

Season with salt, pepper and coriander and serve drizzled with soy sauce.