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Sautées chinese noodles with crunchy vegetables and maille dijon mustard black tiger shrimps

MAINS, Fish, Seafood & Shellfish

Chinese noodles with crunchy vegetables and marinated shrimps.

Note You could replace the shrimps with pork or chicken.To add some crunch, put some roasted peanuts or cashew.

Ingredients

Recipe for 4 persons

The ingredients

24 Unit(s)

Peeled medium shrimps

400 Gr

Soba noodles

1 Unit(s)

Red pepper

1 Unit(s)

White onion

2 Clove(s)

Garlic

15 Ml

Fresh ginger

1 Unit(s)

Carrot

100 Gr

Sprouted soybeans

60 Ml

Maille dijon mustard

15 Ml

Light soy sauce

8 Sprig(s)

Fresh cilantro

15 Ml

Chili paste (sriracha)

5 Ml

Curry powder

Preparation time: 45 min

The preparations
In a big pot of salty boiling water, cook the noodles, strain it and refresh it.Cut the pepper, the carrot and the onion in thin stripes. Chop the garlic, the ginger and the cilantro.In a bowl, mix the shrimps with the Maille Dijon mustard and the srirasha.
The vegetables
In a hot pan with vegetables oil sauté quickly the carrot, the onion and the pepper, the vegetables must stay crunchy, reserve it.
The noodles
In a hot pan with vegetables oil, sauté the ginger and the garlic, add the shrimps and the soy beans, continue the cooking 2 to 3 minutes.Put the curry powder and the noodles, and sauté it on high heat, finish with the vegetables and shut the heat.Finish with the soy sauce.
The plating
In a bowl plate, plate the noodles by paying attention of the quantity of shrimp and vegetables. Finish with the cilantro.