Shrimp and Vegetable Pan

Name: Shrimp and Vegetable Pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 16 frozen raw shrimps (about 500 g; without head, in shell); 200 g Chuka soba noodles (Japanese wheat flour noodles); 7-10 Tbsp Salt; 1 medium onion; 2 Garlic cloves; 1 (approx. 250 g) red pepper; 1 (500 g) small head Chinese cabbage; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 5 TABLESPOONS Soy sauce; 150 ml Vegetable broth; 7-10 Tbsp Chili Flakes; 7-10 Tbsp Coriander

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

16 frozen raw shrimps (about 500 g; without head, in shell)
200 g Chuka soba noodles (Japanese wheat flour noodles)
7-10 Tbsp Salt
1 medium onion
2 Garlic cloves
1 (approx. 250 g) red pepper
1 (500 g) small head Chinese cabbage
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
5 TABLESPOONS Soy sauce
150 ml Vegetable broth
7-10 Tbsp Chili Flakes
7-10 Tbsp Coriander

Directions

1
Defrost the shrimps in a sieve for about 2 hours. Put the noodles in plenty of boiling salted water. Cook for 4-5 minutes, loosen up with a fork from time to time. Drain, rinse with cold water and allow to drain. Peel onion and garlic, dice finely. Clean, quarter, wash and dice the peppers. Clean, quarter and wash the Chinese cabbage, also cut into strips. Peel prawns, except for the tail fin, and remove the intestines. Wash shrimps and pat dry
2
Heat the oil in a wok or deep frying pan. Fry the prawns for approx. 4 minutes, turning them over, take them out and season with salt and pepper. Sauté the onion, garlic and paprika in the frying fat. Add noodles and Chinese cabbage and stir-fry for 2-3 minutes. Add soy sauce and stock and simmer again for another 3 minutes. Add the prawns shortly before the end of the cooking time. Season with salt, pepper, chili flakes and possibly some more soy sauce. Serve garnished with coriander if desired
3
waiting time approx. 2 hours