Noodle pot with shiitake and prawns

Name: Noodle pot with shiitake and prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium size carrots (200 g); 1 collar Spring onions; 125 g small corn calves (fresh or out of glass); 250 g Shiitake mushrooms; 2 TABLESPOONS Oil; 1 (200 g) Package; 7-10 Tbsp Asian wheat noodles; 3-4 Tsp Vegetable broth; 8 raw, peeled shrimps (approx. 20 g each; fresh or frozen); 3-4 Tbsp Soy sauce; 7-10 Tbsp Sambal Oelek, possibly salt; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 medium size carrots (200 g)
1 collar Spring onions
125 g small corn calves (fresh or out of glass)
250 g Shiitake mushrooms
2 TABLESPOONS Oil
1 (200 g) Package
7-10 Tbsp Asian wheat noodles
3-4 Tsp Vegetable broth
8 raw, peeled shrimps (approx. 20 g each; fresh or frozen)
3-4 Tbsp Soy sauce
7-10 Tbsp Sambal Oelek, possibly salt
7-10 Tbsp Parsley

Directions

1
Peel, wash and cut the carrots into strips. Peel and finely chop the ginger. Clean and wash spring onions. Wash the corn. Cut both into pieces. Clean and grate mushrooms. Cut them into small pieces or carve them crosswise
2
Heat the oil in a pot. Briefly sauté carrots, corn, spring onions, mushrooms and ginger in it. Pour on 1 1/2 l water, bring to the boil. Add noodles and stock and simmer covered for 2-3 minutes
3
If necessary, thaw the shrimps and remove the black intestine. Rinse the prawns and let them steep in the soup for 2-3 minutes. Season to taste and garnish with soy sauce, sambal oelek and salt if necessary