Asian shrimp

Asian shrimp and vegetable stir-fry

  • Servings: 4
  • Preparation: 5 min
  • Cooking Time: 15 min
Printable version

Ingredients

  • 1/3 lb (150 g) Asian noodles
  • 2 tbsp (30 ml) sesame oil
  • 2 cloves of garlic, crushed
  • 1 onion, finely chopped
  • 24 medium shrimp (30/40), raw and peeled
  • 2 tbsp (30 ml) lemon juice
  • 1 tsp (5 ml) five-spice powder
  • Salt and pepper to taste
  • 1/2 red pepper, cut into strips
  • 3.5 oz (100 g) snow peas
  • 1 can (398 ml) M'Lord whole miniature corn cobs, rinsed and drained
  • 1 can (227 ml) M'Lord whole water chestnuts, rinsed and drained
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) fresh ginger, grated

Preparation

  1. Cook noodles as per package instructions. Set aside.
  2. Heat half of oil in a skillet over medium heat. In the skillet, cook garlic and onion for approx. 3 minutes, making sure not to let them burn. Add shrimp and sauté for 3-4 minutes. Add lemon juice, spices, salt and pepper.
  3. Meanwhile, heat remaining oil in a wok. Sauté vegetables for 5 minutes or until they are transparent, but still crunchy. Add soy sauce and ginger.
  4. Combine cooked shrimp with vegetables. Add the noodles. Cook over medium heat for 1-2 minutes, stirring frequently.
  5. Serve immediately.