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🍝 Asian noodle pan with shrimp

538 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 0.5 bunch cilantro
• 100 g thin rice noodles
• 200 g shrimp
• 4 spring onions
• 1 tsp green curry paste
• 1.5 tbsp fish sauce
• 2 tbsp sesame oil
• 2 tbsp lime juice
• 2 tbsp cashew nuts

Instructions

1. 1. Wash the bell pepper thoroughly.
2. 2. Remove the stem and seeds.
3. 3. Cut the bell pepper into quarters.
4. 4. Slice the quarters into thin strips.
5. 5. Remove all white inner membranes.
6. 6. Wash the coriander.
7. 7. Shake the coriander dry.
8. 8. Pluck off the coriander leaves.
9. 9. Pour 750 milliliters of boiling water over the rice noodles in a bowl.
10. 10. Let the rice noodles soak for 10 minutes.
11. 11. Rinse the shrimp under cold water in a sieve.
12. 12. Drain the shrimp well.
13. 13. Trim and wash the spring onions.
14. 14. Cut the white and light green parts of the spring onions diagonally into rings.
15. 15. Cut the dark green parts of the spring onions lengthwise into thin strips.
16. 16. Stir the curry paste with about 3 tablespoons of hot noodle water until smooth.
17. 17. Stir the fish sauce into the curry paste.
18. 18. Stir the oil into the mixture.
19. 19. Stir the lime juice into the mixture.
20. 20. Toast the cashew nuts in a pan without fat.
21. 21. Drain the rice noodles.
22. 22. Cut the rice noodles into bite-sized pieces with scissors.
23. 23. Mix the rice noodles, shrimp, bell pepper, spring onions, and coriander in a bowl.
24. 24. Stir the sauce into the noodle and vegetable mixture.
25. 25. Serve the dish in small bowls.
26. 26. Garnish the dish with the thin strips from the dark green parts of the spring onions.

Nutrition per serving

• kcal: 538
• Protein: 27 g · Fett/Fat: 22 g · Carbs: 56 g