Ingredients
- —120 g raw shrimp
- —60 g whole wheat udon noodles
- —200 g vegetable mix with white cabbage
- —1/2 clove garlic
- —1 tbsp tomato paste
- —1/2 tsp nasi-bami seasoning
- —1/2 lime
- —10 g unsalted peanuts
- —5 g fresh cilantro
Instructions
Bring a pot of water to a boil and cook the udon noodles according to the package instructions until just tender.
Heat a pan with a small splash of water or broth.
Briefly cook the shrimp until they turn pink.
Add garlic and the vegetable mix, stir-frying for a few minutes until the vegetables are tender-crisp.
Stir in the seasoning and tomato paste to create a light sauce.
Mix the cooked noodles into the dish and heat through briefly.
Season with lime juice and fresh cilantro.
Sprinkle with peanuts just before serving.
Fresh, spicy, and light: a warm bowl with shrimp, crunchy vegetables, and soft noodles. The pure spices and fresh lime create a clear Asian dish where the shrimp take center stage.
Serving Tip
Serve the noodles straight from the pan in a warm bowl to release the aroma of herbs and lime beautifully.
Storage Tip
Preferably eat immediately, but can be stored for up to 1 day in the refrigerator in a sealed container and briefly reheated in a pan.