Wok noodles with shrimp, seaweed and Chinese salad
2 servings
30 minutes
Seaweed is the same greenery, so it is put in the wok together with green salad, they have the same cooking time. Large tiger shrimps combined with wakame are the taste of the sea itself, beautiful in its minimalism. Recipe by chef Evgeny Meshcheryakov, from the menu of the Oishii restaurant.
1
Boil the funchose according to the instructions on the package and drain it in a colander.
- Glass (cellophane) noodles: 130 g
2
Peel the shrimp, remove the head and intestinal vein, and leave the tail.
- Tiger prawns: 100 g
3
Cut seaweed, Chinese salad, carrot, and green onion into thin strips.
- Wakame seaweed: 10 g
- Napa cabbage: 30 g
- Carrot: 35 g
- Spring onion: 2 g
4
Heat the wok to maximum temperature. Pour in some vegetable oil and quickly fry the shrimp.
- Vegetable oil: 40 ml
- Tiger prawns: 100 g
5
Once the shrimp start to turn red and lose transparency, add chopped vegetables and seaweed, season with salt and pepper, and fry.
- Wakame seaweed: 10 g
- Napa cabbage: 30 g
- Carrot: 35 g
- Salt: to taste
- Ground black pepper: to taste
6
Add the vermicelli to the wok, mix with all other ingredients and pour in the curry sauce. Stir-fry everything together for another minute on high heat.
- Glass (cellophane) noodles: 130 g
- Curry sauce: 100 g
7
Transfer the shrimp with noodles to a plate, sprinkle with sesame before serving, and garnish with cilantro and threads of gaban pepper.
- Sesame seeds: 3 g
- Cilantro: 6 g
- Guban pepper (aromatic pepper blend): 1 g