Recipe: Stir-fried noddles with shrimp and green soy
Harvest and prepare
August 31, 2011
 Mungo bean -also known as Green soy- is often used for the preparation of sprouts as an alternative to soy.
I use it often in wok sauteed dishes.
 I had to take a picture of these gorgeous oriental noodles: with the mungo sprouts, some vegetables and shrimp, they have become this tasty and colorful recipe.
I added some mild Chinense chilies (aromatic like the Habanero but almost without spiciness) that I'm growing: Numex Suave Orange and Zavory. They can be replaced with a small green pepper.
Stir-fried noddles with shrimp and green soy
Ingredients
160g wheat noddles
150g green soybean sprouts
1 carrot
1 onion
1 bell pepper
1 green chili pepper
10 string-beans
50g peas
1 stalk celery
50g shrimp
peanut oil
soy sauce
Directions
Cut the carrot, onion and bell pepper into sticks, string beans into chunks. Chop the celery and chili pepper.
Add the peas and stir-fry into the wok with peanut oil for about ten minutes until soften. Add the shrimp, season for a few minutes and remove from heat.
Cook noodles in boiling water, drain well and toss into the wok. Stir-fry for a couple of minutes and serve with soy sauce.
One year ago: Yellow tomatoes gaspacho
Two years ago: Sporigami: a simple way to store seeds
I am entering this in Presto Pasta Nights, hosted by Once Upon A Feast.
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