LOW CALORIE

Buckwheat Noodles with Vegetables and Shrimp

Main Dishes | Pan-Asian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Buckwheat noodles with vegetables and shrimp

Ingredients

Rice Noodles - 2.6 oz
Celery stalk - 1 stalk
Sweet Pepper - 3.5 oz
Fresh Mushrooms - 4 pieces
Carrot - 1 piece
Peanut Sprouts - 1.8 oz
King Prawns - 8 pieces
Chinese green beans - 3.5 oz
Soy Sauce - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cook the noodles, drain them in a colander, and rinse with cold water.

Step 2

Thaw the shrimp, pat them dry, drizzle with soy sauce, add fish seasoning, and let them marinate while preparing the vegetables.

Step 3

Cut the vegetables — celery, carrots, bell peppers, and mushrooms — into sticks.

Step 4

Sauté the golden bean sprouts in olive oil, add the previously boiled green beans, and mix in the chopped celery, carrots, bell peppers, and mushrooms.

Step 5

Drop the shrimp into boiling water for 1 minute until they turn red, then drain the water and add the shrimp to the skillet with the vegetables.

Step 6

Pour the soy sauce into the vegetable mixture, add the noodles, and let it simmer in the pan for a couple more minutes. If desired, add more soy sauce.