I always love to stir fry during the midweek. Why you ask me? Well the dishes are easy to prep; it can be very healthy and extremely delicious.
The secret to a stir frying is to prep your ingredients before you start cooking. Chop the veggies and keep them separate in plastic boxes. When all is ready warm your pan to high heat and you are ready to go.
This is my own version of an Asian style noodle dish, its fresh, healthy, sweet and spicy. I use fresh shrimps from our local fish market. They taste way better then deep frozen and I like to support our local businesses. Enjoy!
Noodles with spicy shrimps – 4 personsCourse: MainCuisine: AsianDifficulty: Easy
300 grams fresh peeled shrimps
noodles to stir-fry
1 red paprika
3 gloves of garlic
fresh bush of coriander
1 bok choy
piece of ginger
1 spanish red pepper
100 grams of cashew nuts
- Make the marinade for the shrimps. Add 2/3 of the koriander in a blender cup togheter with 3 gloves of garlic, piece of ginger, 2/3 of the red pepper, 2 tablepoons of soy sauce, 1 tablespoon of ketjap manis, 2 teaspoons of honey and a pinch of salt. Blend it all togheter and trow it over the shrimps in a bowl, and stir it gently. Save the bowl in the fridge for the time being.
- Chop the paprika in small blocks, chop the spring onions and bok choy, keep them in seperate cups. Chop the 1/3 chili peper and left over coriander for garnish.
- Heat your stir frying pan to medium-high heat. Use peanut oil to stir fry the shrimps in the marinade for 2-3 minutes. Now add the paprika and the bok choy, shake it around for 30 seconds, add the noodles and spring onions and shake it around for just 1 more minute until the noodles are done.
- Ready to serve, squeeze some fresh lemon juice over the dish and garnish with coriander, red pepper and cashew nuts.