|
|
Shrimp,
wheat noodles and a selection of tender vegetables in a flavorsome
soy and sesame sauce.
 |
| 4
tablespoons soy
sauce |
| 1
tablespoon sesame
oil |
| 2
teaspoons Chinese
rice wine |
| 1
teaspoon brown sugar |
| 12
oz (360g) precooked thick wheat noodles (typically found
in the refrigerated section of the supermarket) |
| 2
tablespoons peanut or canola oil |
| 12
large raw shrimp (prawns)—peeled |
| 1
red pepper (capsicum)—julienned |
| 1
zucchini (courgette)—julienned |
| 2
tablespoons sesame seeds |
| 2
cloves garlic—minced (crushed) |
| 2
teaspoons finely grated ginger |
| 1
scallion (spring onion)—thinly sliced on the diagonal
|
MIX
together the soy sauce, sesame oil, Chinese rice wine and
brown sugar in a small bowl. LOOSEN the precooked noodles
by soaking in a bowl of hot water for 2-3 minutes, then drain
and set aside. HEAT a wok or large frying pan over a high
heat, add 1 tablespoon of the oil and stir-fry the shrimp
for 2 minutes. REMOVE from the wok and set aside. REHEAT the
wok over a high heat, add the remaining oil and stir-fry the
red pepper for 1 minute. ADD the zucchini and sesame seeds
and stir-fry for 3 minutes. ADD the garlic and ginger and
stir-fry for 1 minute. ADD the noodles, scallions, cooked
shrimp and sauce mixture and stir-fry until thoroughly combined
and heated through.
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