Asian stir-fry with Chinese cabbage and shrimp

Ingredients for 3 servings:

• 250g spaghetti
• 1 clove(s) garlic
• 20 g ginger, pickled
• 1 tbsp chili flakes
• 1 bell pepper(s), red
• 1 carrot(s)
• 250 g Chinese cabbage
• ½ stalk(s) leek
• 1 tbsp lemon juice
• 3 tbsp soy sauce
• 3 tbsp rapeseed oil
• 225 g king prawns
• Salt
• curry powder
• Honey

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

simply

Cook the noodles in salted water according to the package instructions. Toss the prawns with the chili flakes and finely chopped garlic. Let stand for about 20-30 minutes. Finely chop the ginger. Peel and quarter the bell peppers and cut into fine strips. Peel and slice the carrots into very thin slices. Peel and roughly chop the Chinese cabbage. Peel and halve the leek and cut into fine strips. Heat 1 tablespoon of oil in a wok or large frying pan and sauté the prawns for 2 minutes, remove and set aside. Sauté the ginger and the prepared vegetables in the remaining oil. Mix together the soy sauce, lemon juice, honey and 1 teaspoon of curry powder and use this to deglaze the vegetables. Stir in the cooked noodles and stir-fry for 3 minutes. Season to taste with soy sauce, curry powder and chili powder, if desired. Stir in the prawns, warm through and serve.