Sweet and Sour Shrimp Noodles

Ingredients

• 300 g Chinese egg noodles
• 2 stalks celery
• 2 bell peppers (red and green)
• 150 g sugar snap peas
• 150 g corn kernels
• 300 g shrimp (pre‑cooked)
• 2 cloves garlic
• 2 cm ginger
• 2 tbsp soy oil
• 100 ml sweet and sour sauce
• 1 tbsp fish sauce
• chili powder

Instructions

1. 1.

   Cook the noodles according to package instructions.

2. 2.

   Wash, trim, and slice the celery diagonally. Wash, halve, trim, and cut the bell peppers into thin strips. Wash and trim the sugar snap peas. Rinse the corn kernels and drain. Rinse the shrimp and pat dry.

3. 3.

   Peel and finely dice the garlic and ginger. Briefly stir‑fry them in hot wok with oil. Add the shrimp and cook for 1–2 minutes. Push to the side of the wok, then add celery, bell pepper strips, sugar snap peas, and corn, stirring for 3–4 minutes. Pour in the sauce, mix in the drained noodles, and let everything simmer together.

4. 4.

   Season with fish sauce and chili powder before serving.