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Shrimp Noodles

Shrimp Noodles

A quick & easy Shrimp Noodle recipe taken from the Healthier Comfort Food Cookbook.



Shrimp Noodles

Ingredients

Dried shiitake mushrooms 25g (1oz)

Dried fine rice noodles (vermicelli) 110g (4oz)

Vegetable oil 2 tsp

Spring onions 4, trimmed and chopped

Frozen peas 110g (4oz)

Cooked peeled shrimps or small prawns 150g (5oz), thawed if frozen

Oyster sauce 4 tbsp

Egg 1 medium, beaten

Salt

Red chilli 1 small, finely chopped

Stir-fried vegetables to serve

Instructions

1

Put the mushrooms in a bowl and cover completely with boiling water. Leave to soak for 30 minutes, then drain well and slice thinly. Pat dry with kitchen paper

2

Bring a saucepan of water to the boil. Turn off the heat, add the noodles, stir briefly to loosen them and leave to soak for 3 minutes. Drain well and rinse in cold water. Shake well to remove excess water.

3

Heat 1 teaspoon oil in a large frying pan until hot. Add the mushrooms, spring onions and peas and stir-fry for 3 minutes. Add the shrimps and oyster sauce and the drained noodles and continue to stir-fry for 3 minutes until thoroughly hot. Cover and keep warm.

4

Season the egg with a little salt. Brush a small non-stick frying pan with the remaining oil, heat until hot then pour in the egg and cook for 1–2 minutes until set; turn and cook the other side. Slide onto a board, roll up tightly and slice thinly.

5

To serve, pile the noodles into warmed bowls, sprinkle with chopped chilli and top with the egg roll. Serve immediately, with stir-fried vegetables.

Nutrition Per Serving

Fibre
4.7g

Salt
5.2g

Sugar
6.6g

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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