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Curry shrimp sauce with mie noodles

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Ingredients for 4 servings:

  • 250 g noodles (mie noodles)
  • 1 bunch of spring onions
  • 200 g shrimps, in brine
  • 400 ml coconut milk, unsweetened
  • 1 tbsp sunflower oil
  • 1 tbsp curry powder
  • ½ tsp ginger powder
  • Salt
  • pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Slice the spring onions into thin rings. Drain the shrimp. Heat the oil, season the spring onions and shrimp with the ginger, and sauté. Sprinkle with curry powder, then pour in the coconut milk. Simmer slightly and season with salt and pepper. Cook the noodles according to the instructions and add them directly to the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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