500 g glass noodles (I use noodles made from mung beans, but there are also glass noodles made from rice and from sweet potatoes)
500 g shrimps
1 tbsp cilli powder, from Kryddhusid
2 spring onions
1 yellow chilli
2 tbsp ginger, chopped
3 garlic cloves
100 g sugar snaps
1 broccoli head, the florets
2 tbsp sesame oil
3 tbsp tamarind sauce
olive oil for frying
Arrange the shrimps on a dry cloth so that all extra liquid will drain from them.
Boil the noodles according to package information. It’s important to rinse well with cold water afterwards, to keep them from sticking. If they still do you can toss them with a bit of oil. Like with pasta.
Add the shrimps to a big bowl and toss with the chilli powder. Let it wait for at least 15 minutes.
Peel and finely chop the shallots, garlic and ginger. Finely slice the spring onion and chilli. Divide the broccoli into florets.
Stir-fry the veggies in a hot skillet. They should not brown. It’s best to use a wok, but since I don’t have one I used a big skillet and it was fine. Make sure not to overcrowd the skillet and keep moving the ingredients. Add the shrimps when done stir-frying the other ingredients. They don’t need much time on the skillet.
Add the Tamari sauce and sesame oil and after blending well add the noodles. Toss in the sauce until the noodles and shrimps are covered.
Note that glass noodles, also known as cellophane noodles, are made from vegetable starch – most commonly mung bean, and less often sweet potato, or pea. When cooked the glass noodles are truly glass-like and translucent. All are great for a gluten free diet.
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