John Myers
Green Asparagus, Carrots, Mushrooms, Pineapple with Instant Wok Noodles and Prawns
The perfect green asparagus, carrots, mushrooms, pineapple with instant wok noodles and prawns recipe with a picture and simple step-by-step instructions.
- 150 g Mie noodles
- 200 g Fresh pineapple cubes
- 0,5 bunch Spring onions fresh
- 250 g Asparagus green fresh
- 2 piece Clove of garlic
- 40 g Fresh ginger
- 30 ml White wine
- 60 ml Sweet Chili Sauce
- 40 ml Soy sauce
- 200 g Shrimp fresh
- 100 g Mushrooms
- 150 g Carrots
- 350 ml Vegetable broth
- Chilli red
- Salt and pepper
- 20 g Coconut oil
- Clean the asparagus, peel the lower third and then break off. Cut the stem into 2-3 cm pieces, place the tips separately.
- Cut the carrots into sticks and bring them to 2-3 cm in length. Clean the mushrooms and cut into thin slices. Cut the spring onions lengthways and cut into cubes. Cut green into rings at the end as a decoration
- Clean the pineapple and cut into small cubes
- Put some coconut oil in the wok pan and heat it, heat the asparagus over medium heat for 5-6 minutes, add the carrots in strips and turn, add mushrooms for another 5 minutes, add garlic, chilli and ginger and sauté briefly.
- Add Mie noodles, rice wine, sweet chilli sauce, broth and soy sauce and simmer for 4 – 5 minutes.
- Finally heat the pineapple briefly, season with salt and pepper and finally sprinkle with green onions
- Fry the prawns in the garlic and oil for 3 minutes on each side and add to the wok pan.
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