Noodles with Garlic Shrimp
with stir-fried vegetables in ketjap sauce- Soja
- Tarwe
- Schaaldieren
- Sesamzaad
- Gluten
- Pinda's
- Noten
- May contain traces of allergens
Shrimp are tender, flavourful shellfish, high in protein and low in fat. They cook quickly and add a delicate, slightly sweet taste to dishes.
Ingredients
200 g
Vegetable mix with cabbage
40 milliliters
Ketjap manis
(Contains: Soja, Tarwe)
15 g
Crispy fried onions
(Contains: Sesamzaad, Gluten, Pinda's, Noten, May contain traces of allergens, Tarwe)
¼ sachet(s)
Cornstarch
(Contains: Gluten, May contain traces of allergens)
80 g
Shrimp
(Contains: Schaaldieren)
¼ piece
Lime
½ piece
Garlic
50 g
Mie noodles
(Contains: Tarwe)
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
Utensils
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.
