Fried Tom Yum noodles with peppers, mandarin oranges and black tiger prawns

Ingredients for 2 servings:

• 125 g mie noodles
• 180 g pointed peppers, red
• 3 garlic cloves
• 2 spring onions
• 1 m.-sized mandarin orange(s)
• 15 g virgin coconut oil
• 100 g Black Tiger Shrimp, ready to eat, raw
• 1 tbsp lime juice
• 10 g virgin coconut oil
• e.g. salt and pepper
• 40 g spice paste (Tom Yum paste, Thai spice paste)
• 15 g tomato paste
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 2 tsp fish sauce
• 2 tsp coconut blossom sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Prepare the mie noodles according to the package instructions, drain, rinse, and let cool. For the seasoning sauce, mix the tom yum paste, tomato paste, soy sauce, fish sauce, lime juice, and coconut blossom sugar in a bowl until smooth. Wash the pointed bell pepper, remove the stem and core, and cut the pepper into strips. Wash the spring onions, slice the white parts diagonally and the green parts into thin rings. Separate the green rings. Peel the garlic and finely slice or grate. Peel the tangerine, remove the fillets, and remove some of the white inner pith. Heat half of the virgin coconut oil for the noodles in a wok over medium heat and sauté the bell pepper strips for about 5 minutes. Then add the garlic and spring onions and sauté for another 1-2 minutes. Meanwhile, heat the coconut oil for the shrimp in a small pan and fry for about 2 minutes on each side. Finally, deglaze the shrimp with lime juice and season with salt and pepper. Add the remaining coconut oil for the noodles and the cooled mie noodles to the wok. Immediately pour the seasoning sauce over the noodles and mix everything well. Add the mandarin orange segments. Turn the heat to high and roast the contents of the wok for about 2 minutes, stirring constantly. Remove the wok from the heat, add half of the green spring onion rings, fold them in, and let them cook briefly. When serving, scatter the remaining green spring onion rings over the noodles, place the shrimp on top, and drizzle with the remaining coconut-lime broth from the pan. Notes: Thai Tom Yum paste consists mainly of chili, galangal, and lemongrass. It is spicy and hot with distinct citrus notes and therefore not comparable to a curry paste. Unlike refined coconut oil, virgin coconut oil has a distinct coconut flavor, which adds to the flavor. If you like, you can add fresh coriander leaves for garnish.