Thousands of years of history appear in this dish, which was born in China, but is now a regular part of the tables around the world. Chinese noodles, in any form, makes a delicious and light dish with one dish.
- 1 bunch fresh coriander
- 100 g rice noodles (rice noodles)
- 300 g of sunflower oil
- 1 clove garlic
- 12 peeled shrimps
- 1 broccoli flower
- 2 tablespoons tomato sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1 tablespoon oyster sauce
- 1 fresh chili (optional)
- Place the noodles in a large plastic bag and chop them, pressing by hand until you get pieces the size of noodles.
- Heat the oil very strongly in a pan. Pour a handful of noodles and as soon as they turn red and swell, remove them with a slotted spoon and leave them on absorbent paper. When drained well, transfer them to a serving source
- Chop the broccoli into shrimp-sized stalks.
- Leave about three tablespoons of oil in the wok and remove the rest.
- Fry the garlic until golden brown and remove. Add the broccoli and stew. Add the shrimp and turn it over.
- Pour the tomato sauce, sugar, lime juice and oyster sauce into a bowl. Mix well and add the noodles.
- Add chopped coriander and chili if you want to give it a spicy note.
Thanks for reading.
David from 55000 Recipes