Bean and shrimp pan

Name: Bean and shrimp pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g green beans; 3 Garlic cloves; 400 g raw shrimps (without head, in shell); 6 Stem(s) Thyme; 400 g ribbon noodles; 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 100 ml Vegetable broth (instant); 4 TABLESPOONS Chili sauce; 1 TEASPOON Cornstarch

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g green beans
3 Garlic cloves
400 g raw shrimps (without head, in shell)
6 Stem(s) Thyme
400 g ribbon noodles
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
100 ml Vegetable broth (instant)
4 TABLESPOONS Chili sauce
1 TEASPOON Cornstarch

Directions

1
Wash the beans and cut them diagonally into thin slices. Peel garlic and cut into thin slices. Peel the prawns, except for the tail fin, and remove the gut. Wash the shrimps and dab them dry. Wash the thyme, shake dry and remove the leaves from the stalks.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil and braise the garlic, thyme and beans for about 4 minutes. After 1 minute add the prawns. Add vegetable stock, bring to the boil and season with chilli sauce.
3
Stir the starch and 2 tablespoons of water until smooth. Thicken the sauce, bring to the boil again. Fold in the noodles and serve.