Spicy chili-shrimp with noodles

Asian food, what’s not to love? Although after my trip to China last summer Chinese take-out will never be the same again. But that doesn’t mean I love the food any less. Besides, making your own take-out rather than… well, getting it delivered is always better. Not only do you know what you eat and thus eat healthier, you also know it’s fresh. Making your own Chinese food is relatively simple. For the dishes that I’ve cooked, at least.

I do hope that you’ll love this recipe as much as I did! I got it from China Modern by Ching-He Huang. It’s a quick and simple to make dish that I found absolutely delicious. Spicy but not too much, perfect. The recipe may be a bit different than what’s said in the book since mine is translated from Dutch. Nonetheless, enjoy!’

This recipe serves 2.

Ingredients for the dish
150 gram noodles (I used udon noodles)
2 tablespoons olive oil
6 cloves garlic, chopped
1 tablespoon fresh ginger, grated
3 medium sized red chili peppers, deseeded and chopped
300 gram fresh, raw tiger prawns (peeled, you can leave the tail on, with intestines removed)
0,4 cup boiling water
1 tablespoon limejuice
2 spring onions, chopped
4 tablespoons fresh coriander

Ingredients for the sauce
0,8 cup boiling water
5 tablespoons tomato ketchup
2 tablespoons light soy sauce
1 tablespoon brown sugar
2 teaspoons cornstarch

Prepare the noodles according to the package, drain the noodles and immediately rinse them under the  cold tap (this will remove the starch). Put aside.
Mix the ingredients for the sauce and put aside.
Heat a wok on high heat and add the olive oil. Stir fry the garlic, ginger and chili for a few seconds. Add the shrimp and stir until the turn pink.
Add the already prepared sauce and stir for another minute. Then add the boiling water, limejuice, spring onions and coriander.
Rinse the noodles under a hot tap, drizzle some olive oil onto them and put them into two bowls. Add the shrimp mixture and serve.

~ Enjoy!