Asian noodle salad with steamed vegetables

Ingredients for 4 servings:

• 250 g noodles, Mie noodles (egg noodles)
• 2 tbsp oil (peanut oil)
• 1 bunch of spring onions
• 250 g mushrooms
• 1 red bell pepper(s)
• 1 small Chinese cabbage, approx. 150 g
• pepper
• 1 tsp coriander, ground
• 1 tsp sambal oelek
• 3 tbsp soy sauce
• 250 g shrimp(s), frozen

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

light noodle salad with fried shrimp

Cook the mie noodles according to the package instructions, rinse with cold water, and drain. Meanwhile, heat the oil in a wok or large frying pan. Slice the spring onions and mushrooms, and dice the bell peppers. Sauté the vegetables in the oil for 2-3 minutes, stirring occasionally. Meanwhile, finely slice the Chinese cabbage. Add to the rest of the vegetables and sauté over medium heat, stirring occasionally, until the vegetables have significantly reduced in volume. Season with coriander, sambal oelek, and pepper, and deglaze with the soy sauce. Then combine the noodles in a bowl with the well-drained noodles. Fry the shrimp in a little oil and stir into the salad. Goes well with Asian-style marinated meat, for example.