Asian Shrimp Noodles with Pak Choi and Ginger

A quick-to-prepare Asian noodle stir-fry with tender shrimp, crunchy Pak Choi, and a flavorful ginger-garlic sauce. Perfect for a light and tasty dinner.

• 20 minutes
• 1 serving
• Main course

• pescatarian
• high in protein
• aids digestion
• cell-protective

Ingredients

• 150 g Shrimp ((Peeled and deveined))
• 80 g Whole grain noodles ((Asian noodles or spaghetti))
• 150 g Pak Choi ((Sliced into strips))
• 80 g Carrots ((Cut into fine strips))
• 50 g Onion ((Chopped))
• 6 g Garlic ((Chopped))
• 2 piece Ginger ((Fresh, grated, cm))
• 10 g Soy sauce ((Reduced salt))
• 5 g Rapeseed oil
• 0.5 piece Sesame ((Toasted, for garnish))
• 1.3 g Salt
• 0.5 g Pepper

Instructions

1. Cook whole grain noodles according to package instructions. Drain and set aside.
2. Heat rapeseed oil in a wok or large pan. Sauté shrimp until pink and cooked through. Remove from the pan.
3. Sauté onion, garlic, and ginger in the same wok. Add carrots and Pak Choi and fry for about 5 minutes until the vegetables are crisp-tender.
4. Return cooked noodles and shrimp to the wok. Add soy sauce, salt, and pepper and mix everything well.
5. Heat briefly, sprinkle with toasted sesame, and serve immediately.

More recipes

• Greek Gemista - Stuffed Peppers and Tomatoes with Rice
• Greek Spanakorizo - Spinach Rice with Dill and Lemon
• Greek Briam - Oven Vegetables with Potatoes and Oregano
• Oriental Lamb Kebab with Pistachios and Mint
• Peruvian Quinoa Salad (Quinua Atamalada) with Vegetables
• Korean Beef Bulgogi with Sesame and Spring Onions
• Mediterranean Cod with Olives, Tomatoes, and Oregano
• Asian Edamame Rice Bowl with Mango and Sesame Dressing
• Nordic Salmon Smørrebrød with Dill and Skyr Cream
• French Onion Soup with Whole Grain Bread Croutons
• Italian Chicken Pesto with Cherry Tomatoes and Basil
• Moroccan Couscous Salad with Chickpeas and Mint