Chili Shrimp with Leek, Corn and Egg Noodles
Chili shrimp with leeks, corn and egg noodles is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Spring Onions
- 1 large red chili pepper
- 150 g green asparagus
- 8 baby corn
- 100 g Sugar snap peas
- 2 tbsp sunflower oil
- 50 ml Vegetable broth
- 2 tbsp Light soy sauce
- 1 handful soy sprouts
- 12 shrimp (pre‑cooked)
- 350 g Asian egg noodles
- 1 tbsp oyster sauce
Instructions
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1.
Clean the spring onions and cut them diagonally into 1 cm thick slices. Wash the chili, slice it diagonally into thin rings, removing seeds and membranes. Rinse the asparagus, peel the lower third and cut the spears into 5 cm pieces. Together with baby corn, blanch in plenty of boiling salted water for 3‑5 minutes. Drain and set aside. Wash the sugar snap peas, drain and halve them diagonally.
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2.
Heat oil in a pan and sauté the vegetables. Deglaze with vegetable broth and soy sauce, simmer for 2 minutes. Turn off the heat, add the shrimp and let it finish cooking in the vegetables. Cook noodles according to package instructions in plenty of boiling water. Drain, set aside and mix with oyster sauce and soy sprouts. Plate on warmed dishes with the vegetables and serve.
