Chilli (Small) Shrimp Noodles
Ingredients
- 2 tbsp light soy sauce
- 1 tbsp lime or lemon juice
- 1 tbsp fish sauce
- 4 1/2 oz firm tofu bean curd, cut into chunks
- 4 1/2 oz cellophane noodles
- 2 tbsp sesame oil
- 4 shallots sliced finely
- 2 garlic cloves crushed
- 1 small red chilli deseeded and chopped finely
- 2 celery sticks sliced finely
- 2 carrots sliced finely
- 4 1/2 oz cooked peeled (small) shrimps
- 2 oz bean sprouts
to garnish
- celery leaves
- fresh chillies
Instructions
- Mix together the light soy sauce, lime or lemon juice and fish sauce in a small bowl. Add the tofu (bean curd) cubes and toss them until coated in the mixture. Cover and set aside for 15 minutes.
- Put the noodles into a large bowl and cover with warm water. Leave them to soak for about 5 minutes, and then drain them well.
- Heat the sesame oil in a wok or large frying pan (skillet). Add the shallots, garlic and red chilli, and stir-fry for 1 minute.
- Add the sliced celery and carrots to the wok or pan and stir-fry for a further 2 - 3 minutes.
- Tip the drained noodles into the wok or frying pan (skillet) and cook, stirring, for 2 minutes, then add the (small) shrimps, bean sprouts and tofu (bean curd), with the soy sauce mixture. Cook over a medium high heat for 2 - 3 minutes until heated through.
- Transfer the mixture in the wok to a serving dish and garnish with celery leaves and chillies.
Calories: 273 kcal
Carbohydrates: 39 g
Protein: 10 g
Fat: 9g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 40 mg
Sodium: 1069 mg
Potassium: 325 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 5274 IU
Vitamin C: 24 mg
Calcium: 95 mg
Iron: 2 mg