Ingredients:
– 100 grams of cocktail shrimp (frozen)
– 1 portion of wok noodles
– 1 clove garlic (5 g)
– 1 cm ginger (7 g)
– 50 grams of carrot
– 250 grams of sugar snap peas
– 1 ½ tablespoon (olive) oil (15 ml)
– 1 teaspoon sambal (5 g)
– 1 tablespoon soy sauce (10 ml)
– ½ teaspoon turmeric (1 g)
Preparation:
Remove the shrimp from the freezer and defrost according to the instructions on the packaging.
Cook the noodles according to the instructions on the package.
Chop the garlic finely and grate the slice of ginger. Cut the carrot into thin slices. Wash the sugar snaps and remove the tips.
Heat half of the oil in a wok. Stir-fry the shrimps for 2 minutes and then remove them from the pan, set aside.
Heat the other half of the oil in the wok. Fry the garlic and ginger for a minute. Then add the carrot and sugar snaps and fry for 4 minutes. Add sambal, soy sauce, turmeric and the shrimps to the pan. Fry for a minute. Then stir the noodles through the pan and mix everything well. Season with some salt and pepper to taste.
Serve the noodles on a (deep) plate.
– Kcal: 569
– Protein: 31g
– Carbohydrates: 61g
– Fat: 22g
– Dietary fiber: 11g
This recipe was made possible by FitChef
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