Spicy Ginger Shrimp with Turmeric Cauliflower

Ingredients

• 20 g ginger (1 piece)
• 2 Garlic cloves
• 1 red chili pepper
• 500 g shrimp (prepped, head and shell removed)
• 0.5 lemon (juice)
• 500 g cauliflower (half a head)
• 300 g red bell peppers (2 pieces)
• 5 g Thai basil (handful)
• 200 g wide glass noodles
• Salt
• 2 tbsp sesame oil
• Pepper
• 1 tsp turmeric powder

Instructions

1. 1.

   Peel and finely chop ginger and garlic. Wash chili, halve, seed, and dice.

2. 2.

   Wash shrimp, pat dry with paper towel, place in a bowl, drizzle with lemon juice. Add ginger, garlic, and chili; mix, set aside, and marinate for 10 minutes.

3. 3.

   Meanwhile clean cauliflower, cut into florets, wash. Halve bell peppers, seed, wash, and cube. Wash basil, shake dry, roughly chop leaves. Cook noodles according to package in plenty of salted water. Drain and set aside.

4. 4.

   Heat 1 tbsp oil in a large pan. Sauté cauliflower florets, turning occasionally, for about 5 minutes over medium heat. Add bell peppers and cook another 3 minutes. Season with salt, pepper, and turmeric. Add basil and noodles; stir gently to combine.

5. 5.

   In another pan, heat remaining oil. Cook shrimp for about 4 minutes over high heat. Season with salt. Plate noodles with shrimp on bowls.