Wide Rice Noodles with Shrimp

Ingredients

• 200 g North Sea shrimp
• 150 g wide Japanese rice noodles
• 1 starfruit (Carambola)
• 1 small cucumber
• 1 red chili pepper
• 1 tbsp Sesame seeds
• 3 tbsp vinegar
• 1 tsp sugar
• 4 tbsp oil
• 1 tbsp light soy sauce
• Salt
• pepper (ground)

Instructions

1. 1.

   Prepare the noodles according to the package instructions.

2. 2.

   Wash the starfruit and slice it into thin rounds.

3. 3.

   Halve the cucumber lengthwise, use a small spoon to scoop out the seeds with some flesh, cut into ~8 cm long pieces, then julienne into fine strips.

4. 4.

   Wash the chili pepper, deseed, slit lengthwise, and dice finely.

5. 5.

   Lightly toast the sesame in a dry pan without oil.

6. 6.

   Mix vinegar with salt, pepper, sesame, and diced chili; stir in the oil and season to taste.

7. 7.

   Drain the noodles and combine with shrimp meat, starfruit slices, and cucumber strips; add salad sauce, mix well, and serve in small bowls.