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🍝 Stir-fried Noodles with Shrimp

668 kcal · 30 min · 4 servings

Ingredients

• 500 g Asian wheat noodles
• 2 handfuls fenugreek (or regular clover)
• 30 g ginger
• 1 clove garlic
• 1 small green chili pepper
• 200 g carrots
• 4 tbsp peanut oil
• 500 g shrimp (peeled and deveined, tail segment left on)
• salt
• cayenne pepper
• 3 tbsp lime juice
• 1 pinch ground coriander

Instructions

1. 1. Cook the noodles in salted water until they are al dente.
2. 2. Pour the noodles into a colander and let the water drain completely.
3. 3. Cut the noodles into bite-sized pieces using kitchen scissors.
4. 4. Rinse the fenugreek leaves under cold water.
5. 5. Remove any wilted or damaged green parts from the fenugreek.
6. 6. Shake the fenugreek dry.
7. 7. Peel the ginger root.
8. 8. Peel the garlic cloves.
9. 9. Finely chop the ginger and the garlic.
10. 10. Rinse the chili pod under running water.
11. 11. Remove the seeds from the chili.
12. 12. Cut the chili into fine cubes.
13. 13. Peel the carrots.
14. 14. Cut the carrots into thin sticks.
15. 15. Heat the oil in a wok or a large frying pan.
16. 16. Add the chopped ginger, garlic, and chili to the hot pan.
17. 17. Sauté the vegetables briefly.
18. 18. Rinse the shrimp under cold water.
19. 19. Pat the shrimp dry with a kitchen towel.
20. 20. Add the shrimp to the pan.
21. 21. Fry the shrimp for about one minute.
22. 22. Shake the pan constantly while doing so.
23. 23. Add the prepared noodles to the pan.
24. 24. Let the noodles warm up briefly in the pan.
25. 25. Season the dish with salt.
26. 26. Season the dish with pepper.
27. 27. Add some lime juice.
28. 28. Add fresh cilantro leaves.
29. 29. Fold the fenugreek leaves into the noodles.
30. 30. Taste the dish at the end.
31. 31. Let the noodles cool down if desired.
32. 32. Fill the noodles into a container.
33. 33. Enjoy the noodles warmed up or cold.

Nutrition per serving

• kcal: 668
• Protein: 40 g · Fett/Fat: 14 g · Carbs: 95 g