Wide noodles with vegetables and shrimp with tauco sauce

Ingredients for 2 servings:

• 16 shrimp(s), fresh or frozen, approx. 13 cm from head to tail
• 80 g Chinese egg noodles, wide
• 2 heads of Kailan (Chinese broccoli)
• 2 Pepper, red, long, mild
• 2 m.-large tomato(s), fully ripe
• 1 tbsp Tauco (soybean paste), sweet
• 2 tbsp Soy sauce (Kecap Tim Ikan 2), see my recipes in the database
• 4 tbsp coconut water
• 1 tbsp sweet and sour hot sauce (Thai style No. 3), see my recipes in the database
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 1 tsp sesame oil, light

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

a Cantonese dish

Wash the fresh shrimp and the thawed frozen shrimp. Twist the heads off all the shrimp and then wash them all again. Cut each shrimp open down the back with small scissors down to the last segment (leave this segment and the tail if desired), peel off the chitin shell, removing the black intestine, and pull the rest of the body out of the last segment. Separate the leaves from the kailan heads. Discard the woody stem. Separate the thin leaf stalks from the leaves along the central panicle and cut crosswise into approximately 4 cm wide rolls. Stack the leaves on top of each other, cut them into thirds lengthwise, and cut them crosswise into approximately 1 cm wide strips. Keep the leaf strips and stem rolls separate. Remove the stems from the red chili peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut the pod halves diagonally into approximately 1 cm wide pieces. Remove the stems from the tomatoes, skin them, quarter them, and deseed them. Halve the quarters lengthwise and crosswise. Combine the sauce ingredients in a small saucepan. Mash the tauco beans with a fork. Boil until the tapioca flour thickens and keep warm. Cook the Chinese wide egg noodles in salted water until al dente according to the package instructions (about 3 minutes). Steam the shrimp in a sieve over the cooking water until pink and remove immediately. Stir-fry the vegetables in a wok with hot palm oil. First add the peppers for 30 seconds, then the kailan stems. After another 30 seconds, finally add the tomatoes and kailan leaves and stir-fry for 1 minute. Add the noodles, mix, and stir-fry for 2 minutes. Divide among serving plates and add the shrimp. Garnish as desired and serve warm with the sauce in a separate jug. Note: Thai spring roll sauce can be used instead of the sweet and sour sauce.