Asian noodles with shrimp

Ingredients for 2 servings:

• 2 pasta nests (65 g each)
• 150 g prawn(s) (cocktail prawns)
• 1 spring onion(s)
• 1 garlic clove(s), squeezed or finely chopped
• 1 tbsp rapeseed oil
• 5 small mushrooms
• 1 small chili pepper(s), finely chopped
• a few stalks of arugula
• 1 tsp red curry paste
• 250 ml vegetable stock
• e.g. cream
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 28 minutes

Soak the Asian noodles in hot water for 3 minutes. In the meantime, finely chop the spring onions, mushrooms, chili pepper (or deseed if you prefer a milder dish), and the garlic clove. Heat the rapeseed oil in a pot, add all the ingredients, and sauté. When everything is translucent, deglaze with stock, add the noodles, and let everything simmer gently. Add the curry paste and a little cream; this thickens everything nicely. If it’s still too runny, you can thicken it wonderfully with 1 tablespoon of flaxseed, which also goes very well with the dish. Then add the cocktail prawns, tear apart a few stalks of arugula, and fold them in. This also works well with baby spinach. Season with salt and pepper and serve. You can also replace the arugula with flat-leaf parsley; the green color always looks great in the dish, and the parsley makes it more flavorful than arugula or spinach.