Rice noodles with arugula and shrimp

2 servings

60 minutes

Rice noodles with arugula and shrimp is a gastronomic embodiment of elegance and flavor balance. This recipe combines the tenderness of rice noodles, the spiciness of arugula, and the juiciness of shrimp, creating a refined dish with subtle ginger and garlic aromas. Absorbing European style and Asian notes, it is perfect for both a light dinner and a festive lunch. The light texture of the noodles harmonizes with crunchy vegetables, while oyster sauce adds depth to the flavor. The spiciness of chili sauce gives character, making each forkful rich and memorable. This dish not only delights the palate but also visually attracts, turning an ordinary meal into true culinary art.

Energy value per serving

• Calories: 901
• Proteins: 51.2g
• Fats: 23.6g
• Carbohydrates: 120.5g

Ingredients

• Rice noodles: 200 g
• Arugula: 250 g
• King Prawns: 8 pc
• Garlic: 4 head
• Celery stalk: 2 pc
• Sweet pepper: 50 g
• Olive oil: 2 tbsp
• Fresh ginger: 20 g
• Oyster sauce: 4 tbsp
• Water: 40 ml
• Sweet chili sauce: to taste

Cooking steps

1. Soak the rice noodles in boiling water and set aside. Chop the garlic into tiny cubes and add to a hot pan with olive oil. Chop the ginger and celery stalk into small cubes. Add to the garlic when it turns golden. Sauté the vegetables over medium heat and add the bell pepper (which can also be chopped into cubes or thin strips).

   Required ingredients:

   • Rice noodles: 200 g
   • Garlic: 4 heads
   • Fresh ginger: 20 g
   • Celery stalk: 2 pieces
   • Sweet pepper: 50 g
   • Olive oil: 2 tablespoons

2. Thaw the shrimp, clean them, and remove the intestine. Season with salt and pepper, and optionally add some garlic. Sauté for about 2 minutes in a pan and remove from heat.

   Required ingredients:

   • King Prawns: 8 pieces
   • Garlic: 4 heads

3. Drain the rice noodles; if they are still too firm, pour boiling water over them again and let them sit a bit longer. Drain and cut them crosswise with scissors right in the colander. Add to the pan with vegetables. Pour all with oyster sauce. Simmer until the noodles become transparent. If the noodles seem too rough again, add water. Simmer a bit more. Remove from heat and let cool slightly.

   Required ingredients:

   • Rice noodles: 200 g
   • Oyster sauce: 4 tablespoons
   • Water: 40 ml

4. In a deep container, mix arugula and vegetable noodles.

   Required ingredients:

   • Arugula: 250 g

5. Place on a plate, garnish with shrimp. Serve with chili sauce.

   Required ingredients:

   • King Prawns: 8 pieces
   • Sweet chili sauce:  to taste