John Myers
Shrimp Wok with Vegetables and Glass Noodles
The perfect shrimp wok with vegetables and glass noodles recipe with a picture and simple step-by-step instructions.
- 200 g Shrimp, peeled and cooked frozen
- 2 tbsp Lemon juice
- 100 g Brown mushrooms
- 100 g Snack carrots
- 100 g Sugar snap
- 100 g Spring onions
- 100 g Shallots
- 1 Small can of bamboo shoots 140 g drained weight
- 2 Garlic cloves
- 1 Red chilli pepper
- 100 g Glass noodles
- 2 tbsp Peanut oil
- 200 ml Chicken broth (1 teaspoon instant broth)
- 1 tsp 5-Gewürzpulver
- 1 tbsp Light soy sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Sherry
- 1 tsp Glutamate / alternatively 1 teaspoon instant chicken broth
- 1 tsp Fish sauce
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- Thaw the prawns and drizzle with lemon juice (2 tbsp). Clean / brush the mushrooms, halve and cut into slices. Peel the snack carrots with the peeler, cut off the ends, cut in half lengthways and slice diagonally. Clean / remove the threads of the sugar snap peas, wash and cut in half at an angle. Clean and wash the spring onions and cut diagonally into pieces. Drain the bamboo shoots well. Peel and halve shallots and cut into thin strips. Peel and finely dice the garlic cloves. Clean / core the chilli pepper, wash and finely dice. Cook the glass noodles in hot water according to the instructions on the package, drain through a kitchen sieve and cut roughly with the kitchen scissors. Put the prawns in a colander and drain well. Heat the peanut oil (2 tbsp) in the wok, add the prawns, stir-fry briefly and slide to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes + chilli pepper cubes, shallot strips, snack carrot slices, bamboo shoots, spring onion pieces + sugar snap peas + mushroom slices) and sauté / stir fry with 5 spice powder (1 teaspoon), light soy sauce (1 Tablespoon), sweet soy sauce (1 tablespoon), sherry (1 tablespoon), glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken broth), fish sauce (1 teaspoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill ( 2 big pinches). Deglaze / pour in the chicken stock (200 ml), let everything simmer for about 5 – 6 minutes and finally fold in the glass noodles. Serve the prawn wok with vegetables and glass noodles.
Facebook Comments