Chinese noodles with shrimp and vegetables
Chinese food and especially various noodle recipes are the stars on our family table - children never say no to them, they enjoy everything to the last bit and have fun eating with chopsticks (depending on how hungry they are). The noodles variant with chicken and vegetables had been our favorite for a long time, until we tried the Chinese noodles with shrimp.
For this noodles with shrimp recipe I used mangetout peas, which can be eaten whole, not only the peas, but also the pods. Of course, it's optional, you can skip or replace the peas with mushrooms, but, when you have the opportunity, be sure to try mangetout as well. The food will have a very beautiful color, it will be much fresher and more nutritious, we became fans from the very first bite.
Shrimp(peeled and deveined)
thaw and drain beforehand, if they are not fresh
you can replace with mushrooms or fresh broccoli
Fresh shredded ginger
Cooking rice wine
Step by step
I prefer to use this type of Chinese egg noodles for the noodle recipes. You can use any other type of noodle you like, find or have on hand.
Boil them according to the instructions on the box, drain the water and maybe sprinkle with 1-2 tablespoons of sunflower or sesame oil.
Peel and wash the vegetables - cut the carrot and pepper into thin slices.
Don't forget about the garlic and the grated ginger.
In a bowl, mix the sauce - 100ml soy sauce, 1 teaspoon sugar, 2 tablespoons rice wine and 2 teaspoons starch.
Now we actually start cooking the food.
In a large frying pan, heat the oil well and cook the crushed garlic and the grated ginger for 1-2 minutes.
Then add the vegetables, cook for another 3-4 minutes and stir frequently.
Add the prepared shrimp (cleaned, maybe thawed and drained well), cook for another 3-4 minutes and mix frequently.
Next come the boiled noodles from step 1, mix and leave over heat for another 2 minutes.
At the end, pour over the sauce, mix again well, cook for 1-2 minutes and turn off the heat.
Any type of Chinese noodles with vegetables, shrimp or chicken, should be served immediately after cooking, don't let sit in the pan for more than 5-10 minutes after turning off the heat. Plan your meal and the cooking process carefully, so that on your plates there will be maximum delicious taste and the correct texture of the vegetables.