Asian Noodle Stir-Fry with Vegetables and Shrimp

Ingredients

• 400 g Chinese egg noodles
• 1 Garlic clove
• 200 g pak choi
• 1 red chili pepper
• 150 g shrimp (prepped except tail segment, peeled and deveined)
• 2 tbsp freshly chopped coriander leaves
• 2 tbsp peanut oil
• 1 tsp five-spice mix
• 2 tbsp rice wine
• 2 tbsp black bean sauce (canned)
• soy sauce
• fish sauce
• Salt
• Pepper

Instructions

1. 1.

   Cook the egg noodles according to package instructions, rinse under cold water and drain. Peel and finely chop the garlic. Wash, trim and slice the Pak Choi into strips. Wash, trim and slice the chili pepper into thin strips.

2. 2.

   Wash and pat dry the shrimp, then stir-fry with coriander in hot oil in a wok until crisp. Remove from the wok, then sauté garlic, Pak Choi and chili in the same oil. Add five-spice powder and deglaze with rice wine and about 4 tbsp water. Stir in black bean sauce and simmer for 1–2 minutes while stirring. Finally add shrimp and noodles, pour soy and fish sauces, season with salt and pepper, let rest briefly, then serve on a bowl.