Name: Spicy Shrimp And Mushroom Noodles
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 13/16 cups carrots peeled and cut into thin matchsticks; 1 bunch spring onions trimmed and diagonally sliced; 1/2 cup baby corn diagonally sliced; 3 1/3 tablespoons fresh root ginger peeled and chopped; 7 ounces shiitake mushrooms small, wiped; 4 1/4 cups vegetable stock; 5 1/4 cups fine egg noodles; 5 1/4 ounces prawns large cooked, with tails on; 2 tablespoons light soy sauce; sambal oelek to taste; parsley sprig to garnish

Servings: 4 persons

2 tablespoons vegetable oil
1 13/16 cups carrots peeled and cut into thin matchsticks
1 bunch spring onions trimmed and diagonally sliced
1/2 cup baby corn diagonally sliced
3 1/3 tablespoons fresh root ginger peeled and chopped
7 ounces shiitake mushrooms small, wiped
4 1/4 cups vegetable stock
5 1/4 cups fine egg noodles
5 1/4 ounces prawns large cooked, with tails on
2 tablespoons light soy sauce
sambal oelek to taste
parsley sprig to garnish

1
Heat the oil in a large deep pan and stir-fry the carrots, scallions, baby corn, ginger and mushrooms over a medium-high heat for 5 mins. Pour in the vegetable stock and bring to a boil, then reduce heat and simmer for 5 mins.
2
Meanwhile, cook the noodles in a pan of boiling, salted water for 5 mins until just tender. Drain well, then add to the soup along with the shrimp and soy sauce. Add sambal oelek chili paste to taste. Simmer until shrimp are heated through and serve garnished with a sprig of parsley.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spicy Shrimp And Mushroom Noodles

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