Noodles with Garlic Shrimp

Name: Noodles with Garlic Shrimp with stir-fried vegetables in ketjap sauce
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 400 g Vegetable mix with cabbage; 80 milliliters Ketjap manis; 30 g Crispy fried onions; ½ sachet(s) Cornstarch; 160 g Shrimp; ½ piece Lime; 1 piece Garlic; 100 g Wholewheat noodles; 2 tablespoon Sunflower oil; 3 tablespoon [Plant-based] butter; 1 teaspoon White wine vinegar; 50 milliliters Low sodium vegetable stock; to taste Sambal; to taste Salt and pepper

with stir-fried vegetables in ketjap sauce

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Shrimp are tender, flavourful shellfish, high in protein and low in fat. They cook quickly and add a delicate, slightly sweet taste to dishes.

Tags:

Family

Allergens:

Soja

•Tarwe

•Schaaldieren

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

200 g

Vegetable mix with cabbage

40 milliliters

Ketjap manis

(Contains: Soja, Tarwe)

15 g

Crispy fried onions

(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)

¼ sachet(s)

Cornstarch

(May be present: Gluten)

80 g

Shrimp

(Contains: Schaaldieren)

¼ piece

Lime

½ piece

Garlic

50 g

Wholewheat noodles

(Contains: Tarwe, Gluten)

Not included in your delivery

1 tablespoon

Sunflower oil

1.5 tablespoon

[Plant-based] butter

½ teaspoon

White wine vinegar

25 milliliters

Low sodium vegetable stock

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3198 kJ

Calories764 kcal

Fat38.2 g

Saturated Fat16.8 g

Carbohydrate78.8 g

Sugar31.3 g

Dietary Fiber9.7 g

Protein21.6 g

Salt3.6 g

Potassium15 mg

Calcium2.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Wok or sautépan

•Saucepan

•Small Bowl

•Tall-Sided Pan

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the noodles for 4 - 5 minutes until al dente, then drain and return to the pot.
Drizzle with half of the sunflower oil and toss well to coat, then set aside.
Meanwhile, heat the rest of the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the vegetable mix for 6 - 8 minutes and season with salt and pepper.

In a small bowl, combine (per person) 1 tsp each of cornflour and cold water. Prepare the stock.
Melt a generous knob of butter in a saucepan over medium-low heat. Add the ketjap, cornflour mixture, white wine vinegar, sambal and stock (see Tip).
Mix well to combine and allow to reduce gently for 1 minute.

Health tip: if you're watching your salt intake, use just half of the ketjap and then add more later when serving as preferred.

Meanwhile, quarter the lime and crush or mince the garlic.
Melt a knob of butter in a frying pan over medium-high heat. Fry the shrimp with the garlic for 2 - 3 minutes until done.
Deglaze with the juice of a quarter lime per person. Season to taste with salt and pepper, then set aside.

Transfer the noodles and the ketjap sauce to the vegetables. Mix well to combine, then increase the heat to high and stir-fry for 1 more minute. Season to taste with salt and pepper.
Serve the noodles in bowls or on deep plates and top with the shrimp.
Garnish with the crispy onions.
Serve with any remaining lime wedges alongside.