Stir‑Fried Noodles with Shrimp

Ingredients

• 500 g Asian wheat noodles
• 2 handfuls of fenugreek (or regular clover)
• 30 g ginger
• 1 Garlic clove
• 1 small green chili pepper
• 200 g carrots
• 4 tbsp peanut oil
• 500 g shrimp (peeled and deveined, except for the tail segment)
• Salt
• Cayenne pepper
• 3 tbsp Lime juice
• a pinch of ground coriander

Instructions

1. 1.

   Cook noodles according to package instructions, then drain well. Optionally cut them smaller with scissors.

2. 2.

   Rinse fenugreek leaves, clean and shake dry. Peel ginger and garlic; finely chop both. Rinse chili, remove seeds, dice finely. Peel carrots and slice into thin sticks.

3. 3.

   Heat oil in a wok or large skillet. Sauté ginger, garlic, and chili. Pat shrimp dry, add to pan and stir‑fry for about 1 minute. Add noodles, let warm briefly. Season with salt, pepper, lime juice, and coriander. Fold in fenugreek and adjust seasoning.