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RICENOODLES WITH SHRIMPS
FEEL LIKE EXTENDING THE SUMMER? WE HAVE THE PERFECT RECIPE FOR YOU!
Ingredients:
- 250 g rice noodles
- 450 g black tiger shrimps, peeled and headless
- 2 garlic cloves
- 3 shallots
- 2 red chili peppers
- 200 g mung bean shoots
- 250 g pak choi
- 3 spring onions
- 3 eggs
- 3 tbsp oil
- 2 tbsp lime juice
- approx. 4 tbsp fish sauce
- 1-2 tbsp chili sauce
- 1 tsp sugar
- black pepper
- approx. 2 tbsp soy sauce
- 3 tbsp peanuts
Preparation:
- Pour boiling water over the rice noodles and leave to soak for approx. 5-8 minutes. Then fluff up with a fork and rinse with cold water so that they do not stick together.
- Wash the Black tiger shrimps and drain well.
- Finely chop the garlic, shallots, pak choi, spring onions and chili. Wash and drain the mung bean shoots.
- Put the eggs in a bowl and whisk it.
- Heat 1 tbsp of oil in a wok or large frying pan. Then add the black tiger shrimps and fry for approx. 2 minutes, turning. Remove the black tiger shrimps from the wok and put them aside.
- Add another 2 tbsp of oil to the wok and fry the garlic, shallots, and chilli for approx. 1 minute. The rice noodles can then be added.
- Add the eggs, 2 tbsp lime juice, 3 tbsp fish sauce and chilli sauce and continue to stir-fry for approx. 3-4 minutes.
- Add the black tiger shrimps, Pak Choi and the mungo bean shoots to the noodles and fry it.
- Season to taste with sugar, pepper, soy sauce and 1 tbsp of fish sauce.
- Top with peanuts and spring onions. Garnish with coriander and lime wedges and serve immediately.
Le Dragon wishes you bon appétit!
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RICENOODLES WITH SHRIMPS
FEEL LIKE EXTENDING THE SUMMER? WE HAVE THE PERFECT RECIPE FOR YOU!
Ingredients:
- 250 g rice noodles
- 450 g black tiger shrimps, peeled and headless
- 2 garlic cloves
- 3 shallots
- 2 red chili peppers
- 200 g mung bean shoots
- 250 g pak choi
- 3 spring onions
- 3 eggs
- 3 tbsp oil
- 2 tbsp lime juice
- approx. 4 tbsp fish sauce
- 1-2 tbsp chili sauce
- 1 tsp sugar
- black pepper
- approx. 2 tbsp soy sauce
- 3 tbsp peanuts
Preparation:
- Pour boiling water over the rice noodles and leave to soak for approx. 5-8 minutes. Then fluff up with a fork and rinse with cold water so that they do not stick together.
- Wash the Black tiger shrimps and drain well.
- Finely chop the garlic, shallots, pak choi, spring onions and chili. Wash and drain the mung bean shoots.
- Put the eggs in a bowl and whisk it.
- Heat 1 tbsp of oil in a wok or large frying pan. Then add the black tiger shrimps and fry for approx. 2 minutes, turning. Remove the black tiger shrimps from the wok and put them aside.
- Add another 2 tbsp of oil to the wok and fry the garlic, shallots, and chilli for approx. 1 minute. The rice noodles can then be added.
- Add the eggs, 2 tbsp lime juice, 3 tbsp fish sauce and chilli sauce and continue to stir-fry for approx. 3-4 minutes.
- Add the black tiger shrimps, Pak Choi and the mungo bean shoots to the noodles and fry it.
- Season to taste with sugar, pepper, soy sauce and 1 tbsp of fish sauce.
- Top with peanuts and spring onions. Garnish with coriander and lime wedges and serve immediately.
Le Dragon wishes you bon appétit!
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