1 tsp sesame oil
1 red chilli, deseeded and finely chopped
120 g pack shiitake mushrooms, cut into quarters
1 bunch salad onions, cut into diagonals
200 g pack frozen, extra large tiger Shrimps, defrosted
3 tbsp oyster sauce
1 tsp tomato puree (paste)
50 g cashew nuts
salt and freshly ground black pepper
1 red chilli, deseeded and finely chopped
120 g pack shiitake mushrooms, cut into quarters
1 bunch salad onions, cut into diagonals
200 g pack frozen, extra large tiger Shrimps, defrosted
3 tbsp oyster sauce
1 tsp tomato puree (paste)
50 g cashew nuts
salt and freshly ground black pepper
method
1. Heat the oil and stir-fry the chilli, mushrooms and salad onions for 1 minute.
2. Add the Shrimps, oyster sauce, tomato puree and cook for 6 minutes.
3. Add the cashew nuts and seasoning and toss with the noodles just before serving.
2. Add the Shrimps, oyster sauce, tomato puree and cook for 6 minutes.
3. Add the cashew nuts and seasoning and toss with the noodles just before serving.
serving amount
serves 4
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