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An easy, delicious and colorful dish with a nice texture, made of fine egg noodles and large shrimps.
If possible, use freshly made fine egg noodles which cook in no time: simply leave noodles to soak into hot boiling water for 3 minutes, then drain before coating noodles with oil.
These noodles can be eaten as is, or stir-fried along with meat and vegetables pieces, for a light meal.
Preparation time : 5 minutes
Cooking time : 10 minutes
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- 8 ounces [227 g] fine egg noodles
- 2 tablespoons [30 mL] peanut oil
- 1 clove garlic, crushed
- 1/2 teaspoon [2.5 mL] finely chopped star anise
- 1 bunch green onions, into 2-inch [5-cm] long pieces
- 24 giant shrimps with tails, shelled and deveined
- 2 tablespoons [30 mL] light soy sauce
- 2 teaspoons [10 mL] lime juice
- Lime quarters, to garnish
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- Boil egg noodles into salted boiling water for approximately 2 minutes.
- Well drain then cool noodles under cold running water; well drain.
- Keep egg noodles warm.
- Heat peanut oil into a preheated wok or large frypan, until almost smoking.
- Stir-fry together crushed garlic and finely chopped star anise for 30 seconds.
- Add green onion pieces and prepare shrimps; stir-fry for 2 to 3 minutes.
- Mix in soy sauce, lime juice and warm egg noodles, until well mixed in.
- Heat mixture for approximately 1 minute, until really hot and all ingredients are really well mixed together.
- Spoon mixture into a warm serving dish.
- Serve immediately, into warm individual deep bowls, decorated with lime quarters.
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