Stir-Fried Vegetables with Prawns and Noodles
- For the stir-fry
- 150 grams wide Egg noodle
- 2 scallions
- 1 garlic
- 10 grams fresh Galangal
- 1 red chile pepper
- 100 grams Baby corn cob
- 100 grams Snow peas
- 150 grams Pumpkin
- 200 grams Tofu
- 8 medium sized Shrimp tails (raw, shelled)
- 4 tablespoons Peanut oil
- 1 tablespoon ground cilantro
- 80 grams Cherry tomatoes
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.