1989. Shrimp Canton Noodles

Inspired by the canton beef noodles posted a short while ago, this shrimp cashew version is delicious and nutritious.A colorful combo of vegetables is mixed in with the canton noodles, shrimp, and cashew. A frozen bag of Asian vegetables is just perfect for the job.

Ingredients:

500g clean shrimp

1 cup roasted cashew

2 Tbsp white vinegar

1 Tbsp cornflour

salt and pepper

500g frozen mixed Asian vegetables

4 cloves garlic, grated

1 tsp powdered ginger

400g dried canton noodles

For the sauce:

1/2 cup soy sauce

1/2 cup oyster sauce

1/2 cup water

3 Tbsp cornflour

2 Tbsp white vinegar

2 Tbsp sugar

Method:

Coat the shrimp in the vinegar, cornflour, salt, and pepper. Then sear in batches until colored. Do not overcrowd the pan. Set aside.

In a pot, boil the canton noodles until just softened. Strain, rinse under the tap, and set aside.

In the same pot, add some oil and saute the grated garlic until fragrant. Add the bag of frozen Asian vegetables, and saute until defrosted. Add in the noodles and the seared shrimp and roasted cashew. In a bowl, whisk togetehr all the sauce ingredients until combined then pour over the pot. Continue to cook until the sauce is thick and glossy, coating everything. Serve hot.

صحة و عافية