Shrimp with Glass Noodles and Pak Choy

Ingredients

• 250 g glass noodles
• 12 raw shrimp (with shell, headless)
• 1 red pepper
• 1 yellow bell pepper
• 6 Garlic cloves
• 6 pak choi
• Salt
• 3 tbsp Sesame oil
• 3 tbsp olive oil
• black pepper (freshly ground)
• 4 tbsp light soy sauce
• fresh chervil for garnish

Instructions

1. 1.

   Soak the glass noodles in cold water for about 20 minutes. While they soak, rinse the shrimp, pat dry with paper towels and thread three shrimp onto wooden skewers each. Wash, deseed, and slice the red pepper into rings. Cut the yellow bell pepper in half, remove seeds, and cut into strips. Peel the garlic; halve four cloves and mince the rest. Wash the pak choi and split it lengthwise.

2. 2.

   Cook the noodles in boiling salted water for 2-3 minutes until al dente, then drain and rinse with cold water. Heat the sesame oil in a wok or large pan, stir‑fry the pepper slices and minced garlic for 2-3 minutes. In a second pan, heat the olive oil. Sear the shrimp skewers with the remaining garlic on all sides for about 4 minutes, seasoning with salt and pepper. Add the pak choi and noodles to the wok, stir‑cook briefly, season with soy sauce, and serve the mixture on plates. Arrange the shrimp skewers on top and garnish with fresh chervil.