Woknudeln with shrimp

Woknudeln with shrimp

JAPAN

It’s quick – tastes delicious.

Preparation time: 1 5 minutes
 Cooking time: 10 minutes
 Ingredients for: 4 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 3-4 spring onions
  • 400g broccoli
  • 1 large clove of garlic
  • 2 small zucchini
  • 20 medium sized peeled prawns
  • Juice of 1/2 lemon
  • 500ml water (or clear soup)

preparation

  • Shiitake mushrooms min. Soak in water for 15 minutes.
  • Cut the spring onions into 1 cm wide pieces. Cut the garlic, broccoli and zucchini into small pieces. Place the chopped vegetables in a sieve together with the shiitake mushrooms and wash with water.
  • Pour Woköl into the heated wok. Fry the garlic and shrimp and deglaze with lemon juice. Add the vegetables and shiitake mushrooms and fry briefly. Then season with Thai Chilisauce and Sojasauce . Add Woknudeln without pre-cooking and 500ml water (or soup) to the wok, stir from time to time and let simmer for about 5 minutes over medium heat.

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Tip:

The shrimp can also be replaced with chicken or tofu.

More delicious recipes from Japan:

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Vegetable curry with egg noodles

RECIPE OF THE WEEK

Vegetable curry with egg noodles

The pasta variant with Austrian vegetables

Ingredients

Shan'shi ingredients

Additional ingredients

  • 3 peppers (yellow & red)
  • 75 g eggplant
  • 100 grams of tomatoes
  • 1 onion
  • 1 clove garlic
  • 200 grams of corn
  • 2 level tbsp curry powder
  • 100 ml vegetable soup
  • Juice of half a lime
  • Salt pepper
  • Some sesame seeds for garnish
  • 4 tablespoons coriander or parsley (chopped)

preparation

  • Prepare the Mie Eiernudeln according to the package instructions.
  • Wash the peppers and aubergine and cut into bite-sized pieces. Halve the tomatoes. Peel and finely chop the onion and garlic.
  • Heat the Woköl in a pan and sauté the chopped onion and garlic until translucent. Add the vegetables (peppers, aubergines, tomatoes & corn).
  • Add the curry powder and sauté briefly, then deglaze with the vegetable soup and simmer for three to four minutes.
  • Pour in the Kokosmilch and simmer briefly. Then season with lime juice, Salt and pepper and chili sauce.
  • Fold in the noodles. Serve the vegetable curry garnished with sesame and chopped herbs.

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Tip:

It also goes well with basmati rice.

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Asian Summer Bowl

RECIPE OF THE WEEK

Asia Summer Bowl

With our Asian Summer Bowl, it feels a bit like being on vacation even in the hot office.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 pepper
  • 1 red onion
  • 2 carrots {large}
  • 2 avocados
  • 75 g arugula
  • juice 1 lime
  • 1 tbsp wasabi paste
  • 1 tbsp sesame
  • 1 fist of pecans
  • Salt pepper

preparation

  • Cook the rice noodles in plenty of salted water according to package instructions.
  • Wash the peppers and cut into bite-sized pieces, peel and finely dice the onion. Peel the carrots and peel off thin strips with the vegetable peeler.
  • Place the carrot strips, Bambussprossen , avocado, arugula, and rice noodles in a bowl.
  • Place Reisessig , lime juice, Sesamöl , Salt and pepper, wasabi paste in a blender jar. Froth with the hand blender. Pour over the salad together with the sesame and pecan nuts and enjoy immediately while still warm.

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Tip:

The salad also tastes good cold, making it an ideal lunch snack.

More recipes from Cooking Catrin:

by shanshi

Grilled Rib Eye Steak

Grilled Rib Eye Steak

Everyone loves a fantastic barbecue.

Preparation time: 35 minutes

Ingredients for: 1 person

Ingredients

Shan'shi ingredients

Additional ingredients

  • 300g Rib Eye Steak
For the sauce
  • 1 clove of garlic
  • 10 black peppercorns
  • ½ tsp salt
For the salad:
  • 200 grams of carrots
  • 1 teaspoon brown sugar
  • 1 tsp fresh lime juice
  • ½ tbsp freshly chopped cilantro
  • germinated seeds

There’s nothing like a juicy steak grilled over a charcoal fire to share quality time in the garden with friends and family. With the ingredients from Shan’Shi you can give your rib eye steak an Asian touch at any time.

preparation

Crush the garlic and black peppercorns with a knife and place in a bowl along with the Woksauce and Erdnussöl .

Marinate the steak with this mixture and set aside.

Prepare salad by adding the following ingredients to a bowl: thinly sliced carrots, cilantro, Sojasauce , lime juice, brown sugar, and Thai chili sauce.

Mix everything well.

Place steak on a hot grill/pan and cook to taste.

When the meat is done, salt the steak, cut into slices and serve with the salad on top.

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Tip:

Garnish with sprouted seeds.

More delicious recipes from Nissara

by shanshi

Thai Shrimp Salad

Thai Shrimp Salad with Crab Chips

Refreshing snack or elegant appetizer

Preparation time: 35 minutes

Ingredients for: 1 person

Ingredients

Shan'shi ingredients

Additional ingredients

  • 10 White Tiger Prawns
  • 1 teaspoon brown sugar
  • 1 tbsp fresh coriander chopped
  • 1 tsp Spring Onion Chopped
  • 1 Tbsp Fresh Mint Chopped
  • 1 tsp Fresh Chili Chopped
  • Garnish with Krabbenchips

Lime, mint, cilantro, and Thai sweet chilli sauce combine beautifully with white tiger prawns in this exotic salad that’s quick and easy to make when you’re craving seafood and want a dish that’s both a refreshing snack and a can be an elegant appetizer. Serve the salad with shrimp crackers to add crunch and make eating even more fun.

preparation

Remove the tails from the shrimp and then cut into small pieces.

Heat a pan over medium-high and grill the shrimp without oil for about 5/6 minutes, stirring constantly. When the shrimp are done, set aside in a bowl.

Chop the cilantro, mint, spring onion and fresh chili and add to the shrimp, dress with Thai chili sauce, Sojasauce , brown sugar and lime juice.

Stir well and serve with Krabbenchips .

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Tip:

More delicious recipes from Nissara

by shanshi