Shrimp wok with egg noodles

Ingredients for 4 servings:

• 240 g Chinese egg noodles, dry
• 2 garlic cloves
• 2 tsp rice wine (Mirin)
• 50 ml sherry
• 3 ½ tbsp soy sauce
• 240 g shrimp(s), ready to cook
• 1 bunch of spring onions
• 500 g bamboo shoots (canned)
• 3 bell pepper(s), red
• 1 piece(s) ginger, small
• 1 chili pepper(s), red
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW – suitable, 5 p. per person

Cook the noodles in boiling salted water according to the package instructions until al dente. Finely chop the garlic. Combine the rice wine with the sherry, garlic, and 3 tablespoons of soy sauce and marinate the shrimp for about 30 minutes. Slice the spring onions diagonally into rings, and thinly slice the bamboo shoots and bell peppers. Finely grate the ginger, deseed, and chop the chili pepper. Heat the oil in a pan or wok and sauté the shrimp for about 5 minutes. Add the prepared vegetables with the ginger and chili and sauté for about 5 minutes. Add the noodles and season with the remaining soy sauce and pepper.