Konjac noodles with kale and shrimp

Ingredients for 1 servings:

• 200 g konjac noodles
• 600 g kale
• 1 red chili pepper(s)
• 1 garlic clove(s)
• 200 ml salt water
• 4 tbsp olive oil
• 2 tbsp almond flakes
• 10 shrimp(s)
• 1 tsp jerk seasoning
• salt and pepper
• Sugar
• 2 lime slices

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Kale combined with shrimp

Wash the kale, boil in salted water for 3 minutes, drain, rinse, drain, squeeze dry, and chop finely. Finely slice the chili pepper and slice the garlic clove. Heat the chili and flaked almonds with 2 tablespoons of olive oil in a saucepan, add the kale, and sauté briefly. Season generously with pepper, salt, and sugar. Prepare the pasta according to the package instructions, add to the kale and 200 ml of salted water, and bring to a boil. Simmer for 1-2 minutes. Season the shrimp with salt and jerk seasoning and fry vigorously in 2 tablespoons of olive oil for 3-4 minutes. Add the garlic. Plate up the pasta and shrimp and serve with a lime wedge.