Shrimp Stir-Fry with Noodles

Ingredients

• 10 g dried Mu-Err mushroom
• 350 g rice vermicelli noodles
• 3 cloves garlic
• 3 spring onions
• 1 red chili pepper
• 2 handfuls bean sprouts
• 1 handful coriander leaves
• 300 g shrimp
• 2 chicken breast fillets (about 120 g each)
• 2 Eggs
• 2 tbsp oyster sauce
• 1 tbsp lime juice
• 1 tsp tamarind paste
• 3 tbsp peanut oil
• soy sauce
• 4 tbsp fried onions
• 1 lime (cut into wedges)

Instructions

1. 1.

   Soak the Mu-Err mushrooms in warm water for about 20 minutes. Rinse the rice noodles with boiling water and let them soak for about 5 minutes, then drain and rinse under cold water.

2. 2.

   Peel and finely chop the garlic. Wash, trim, and slice the spring onions into thin rings. Slice the chili pepper lengthwise (wear gloves if desired), remove seeds and white membranes, and cut the flesh into thin rings. Rinse the bean sprouts and coriander; set aside a few coriander leaves for garnish and finely chop the rest. Wash and pat dry the shrimp and chicken fillets. Cut the chicken into strips. Whisk the eggs with oyster sauce, lime juice, tamarind paste, and chopped coriander.

3. 3.

   Heat the oil in a wok. Briefly stir-fry the garlic, spring onions, and chili. Add the shrimp and chicken strips and cook while stirring for 2-3 minutes. Add the noodles, drained mushrooms, and egg mixture; stir-fry for 1-2 minutes until the eggs are set. Season with soy sauce and serve on a plate. Sprinkle bean sprouts and coriander leaves over the top and garnish with fried onions and lime wedges.