Shrimp noodles

The extent of noodle cooking I’ve done was limited to instant noodles and rice noodles for soup until very recently. The pad thai I made was one of the first times I made a non-soupy noodle dish. This shrimp noodle is the second proper noodle dish and the first time I made Harischandra-type noodles.

I sort of followed this chow mein recipe but veered off course at some point.

I used half a packet of Prima Twist noodles and soaked the noodles in boiling water for a few minutes. Once the noodles had softened, I drained it, and kept it aside.

In a small bowl, I made the sauce with 1/4 cup soy sauce, 2 tablespoons sweet chili sauce, and 2 tablespoons of chili paste as well as three cloves of garlic and two teaspoons of ginger, both grated.

In a small saucepan, I roasted some chopped peanuts.

Since I was sort of following the recipe, I added ghee into a pan, fried off the noodles for a few minutes and then removed the noodles. I don’t think this step is necessary. I added more ghee into the pan and then added the shrimp. Whatever liquid in the pan I poured into the sauce I made.

Once the prawns had browned, I added the thick, stem-y bits of lettuce, the bulb-y bit of a spring onion, and bean sprouts. Once the leaves are somewhat wilted, add the noodles and the sauce and toss until the noodles are coated in the sauce.

If the dish looks a bit dry, add a tablespoon or two of water. I also added a bit more salt.

Finally, add chopped parsley and spring onion as well as the peanuts, take off the heat, and enjoy.

(Mami sent us some salad leaves/lettuce and parsley, which is why they made it into the noodles.)