Noodle and vegetable stir-fry with shrimp

Ingredients for 4 servings:

• 250 g pasta (croissants), small
• 500 g broccoli
• 5 carrots
• 2 pointed peppers
• 1 bowl of mushrooms
• 4 spring onions
• 250 g shrimp(s)
• 2 garlic cloves
• 4 tbsp sesame oil
• 2 tbsp butter
• salt and pepper
• marjoram
• oregano
• lemon juice
• broth
• Cheese (Emmental), grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cook the noodles and drain. While still hot, toss with butter and marjoram. Divide the broccoli into florets, cut the bell pepper, mushrooms, and spring onions into strips, coarsely grate the carrots, and finely dice the garlic cloves. Heat the sesame oil in a wok and briefly braise the thawed shrimp with the garlic and a squeeze of lemon juice. Remove and set aside. Repeat with the mushrooms and spring onions. Briefly fry the broccoli florets and bell pepper and deglaze with a little water or stock. Add the carrot strips and cook with the lid closed until just tender. Finally, add the noodles, shrimp, spring onions, and mushrooms, gently toss with the other vegetables, and season with salt, fresh pepper, and oregano to taste. If desired, you can also top with grated Emmental cheese. Tip: You can also have a delicious vegetarian dish without the shrimp.