Pan‑fried Scampi with Vegetables and Noodles

Ingredients

• 200 g corn cobs (fresh or canned; well drained)
• 250 g Thai asparagus (green)
• 100 g Sugar snap peas
• 50 g bean sprouts
• 2 peppercorns (red)
• 400 g shrimp (pre‑cooked)
• 50 ml sweet chili sauce
• 2 tbsp Light soy sauce
• Salt
• Pepper
• 2 tbsp sesame oil
• 1 tsp chopped coriander
• Mie noodles (cooked)

Instructions

1. 1.

   Wash, trim and blanch the corn cobs in boiling water for 2–3 minutes. Wash, trim and halve or third Thai asparagus. Wash sugar snap peas and bean sprouts, shake dry. Wash peppercorns and cut into slanted rings; optionally remove inner membranes and seeds.

2. 2.

   Mix shrimp with sweet chili sauce, soy sauce, coriander, salt and pepper; let marinate briefly.

3. 3.

   Heat 1 tbsp oil in a pan or wok and sauté vegetables until bean sprouts are translucent. Remove vegetables, heat remaining oil, add shrimp and sear lightly over medium heat, return vegetables, cook briefly more, stir in bean sprouts, warm through, season with salt and pepper.

4. 4.

   Serve together with noodles on plates.