An exotic frying pan full of vitamins! Little used in our kitchen, water chestnuts are mixed here with shrimp and mushrooms. Topped with teriyaki sauce spiced with ginger and red curry, everything sits nicely on a bed of noodle strips to better whet the appetite. To your chopsticks!
* Ingredients :
°375gm rice noodles
+To prepare the sauce:
°250 ml (1 cup) vegetable broth
°1/2 cup (125 ml) teriyaki dressing
°15 ml (1 tablespoon) cornstarch
°10 ml (1 teaspoon) light curry paste
°5 ml (1 teaspoon) minced garlic
+For frying shrimp:
°15 ml (1 tsp) canola oil
°24 medium (31/40) shrimp, raw and peeled
°10 sliced mushrooms
°1 can 227 ml water chestnuts, sliced, drained
°30 ml (2 tablespoons) sesame seeds
°2 green-onions, thinly wlice (optional)
*Preparation :
Prepare pasta according to package directions.In bowl, mixing sauce ingredients. Set aside in a frying pan or skillet, heat the oil over medium-high heat. Fry the shrimp for about two minutes. Add mushrooms and water chestnuts. Built for two minutes.
Pour the sauce and heat until cooked.
When you're ready to serve, divide the pasta between bowls.
Garnished with fried shrimp.
Sprinkle sesame and green onions.
Enjoy !
