50 g pre-steamed nest noodles
2 tbsp oil
1/2 yellow pepper, deseeded and sliced
50 g mushrooms
2-3 spring onions, sliced
100 g beansprouts
1 garlic clove, crushed
5 ml spoon ginger puree, or 2.5 cm piece of fresh root ginger, peeled and chopped finely
15 ml spoon dark soy sauce
125 g tiger Shrimps with shells on
2 tbsp soy sauce
15 ml spoon sherry or wine vinegar
1 tsp cornflour, mixed with 15 ml spoon water
2 tbsp oil
1/2 yellow pepper, deseeded and sliced
50 g mushrooms
2-3 spring onions, sliced
100 g beansprouts
1 garlic clove, crushed
5 ml spoon ginger puree, or 2.5 cm piece of fresh root ginger, peeled and chopped finely
15 ml spoon dark soy sauce
125 g tiger Shrimps with shells on
2 tbsp soy sauce
15 ml spoon sherry or wine vinegar
1 tsp cornflour, mixed with 15 ml spoon water
method
1. Cook the noodles according to the packet instructions. Drain and refresh with cold water. Drain again.
2. Heat the oil in a large frying pan or wok, and stir-fry the vegetables, garlic and ginger for 2 minutes.
3. Add the dark soy sauce and cooked noodles, and stir-fry for 30 seconds.
4. Mix together the sauce ingredients and add them to the pan with the Shrimps.
5. Cook for one minute more. Serve at once.
2. Heat the oil in a large frying pan or wok, and stir-fry the vegetables, garlic and ginger for 2 minutes.
3. Add the dark soy sauce and cooked noodles, and stir-fry for 30 seconds.
4. Mix together the sauce ingredients and add them to the pan with the Shrimps.
5. Cook for one minute more. Serve at once.
serving amount
serves 1
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