Sauté japanese noodle, with crunchy vegetables and pan roasted shrimp

Preparation time: 30 min

• For the preparations

  Wash the vegetables except the mushrooms. Bring some water to boil in a big pot. Peel and cut the carrots and dice it 1 cm size. Remove the mushrooms stemps and mince the top. Mix the mushrooms and the carrots together. Mince the snow peas. Peel and shred the ginger. Mince the garlic. Chop the basil.

• For the noodles

  In a hot wok with a drizzle of olive oil, sear the carrots and the mushrooms with a pinch of salt. Cook them 3 minutes and add 1/2 cup of water. When there's no more water, add the peas, the ginger, the garlic and the basil. Cook it on medium heat for 5 minutes. Cook the noodles in the pot of boiling water. In a hot pan, with a drizzle of olive oil, sear the noodles for two minutes, add the vegetables, the lime juice, the chili flakes, the nuoc-mâm sauce and the rice vinegar. In the same pan, put some olive oil again and cook the shrimp 3 minutes on high heat with a pinch of salt.

• For the platting

  In a bowl plate, put the noodles and the vegetables, top it with the shrimp and finish with the basil.