Noodle-shrimp pan

Name: Noodle-shrimp pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 15 g dried, Chinese mushrooms (e.g. Black Fungus); 1 package (200 g) Japanese wheat noodles; 7-10 Tbsp Salt; 500 g Broccoli; 250 g raw shrimps (without head, in shell); 2 Garlic cloves; 1 Onion; 1 chili pepper; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 4-6 Tbsp kiwi fruit vinegar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

15 g dried, Chinese mushrooms (e.g. Black Fungus)
1 package (200 g) Japanese wheat noodles
7-10 Tbsp Salt
500 g Broccoli
250 g raw shrimps (without head, in shell)
2 Garlic cloves
1 Onion
1 chili pepper
4 TABLESPOONS Oil
7-10 Tbsp Pepper
4-6 Tbsp kiwi fruit vinegar

Directions

1
Pour boiling water over the mushrooms and let them simmer for about 15 minutes. In the meantime prepare noodles in boiling salted water according to package instructions, drain. Clean and wash the broccoli and divide into small florets.
2
Cut the florets in half again. Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Peel garlic and onion. Press the garlic through a garlic press, finely dice the onion.
3
Carve the chillies lengthwise, remove seeds and chop. Rinse and drain the mushrooms again carefully. Heat 2 tablespoons of oil in a wok. Fry the prawns for 5-8 minutes while turning. Season with salt and pepper.
4
Fry the garlic and chilli briefly in the frying fat, remove the prawns. Heat 2 tablespoons of oil in a wok. Fry the broccoli and onion in it. Fold in mushrooms, noodles and prawns. Season to taste with salt and rice vinegar.