I have been browsing my camera and found pictures of this dish from December last year (!), almost a year ago so let me share it now. Just thinking about that dish I think it was one of the last times I actually ate shrimps or any seafood. I know that you can find many different opinions about being pregnant and shrimps… but the other hand – being chemist gives me certain opinion as well and I preferred to avoid some type of food, such as seafood. However, I cannot wait to have another seafood dish soon 🙂
What do you need:
750 g shrimps / chicken
750 g noodles
2 carrots
spring onions
pak choy
2 eggs
3 garlic cloves
Soy sauce
lime
vegetable oil
optionally – fresh chillies
Take a big Wok pan, add oil and shrimps. Fry it until are shrimps done – nicely pink. In the mean time peel and grate carrots and chop spring onions into bigger pieces. Remove shrimps / chicken pieces from the pan, leave the oil and add grated carrots, spring onions, crush garlic cloves, pak choy and add them with vegetables. When done, stir everything properly and fry couple of minutes. Add Soy sauce according to your taste (I usually add 2 – 3 tbsp) and squeeze half of lime into the pan. Stir everything together and add shrimps / chicken pieces back in pan. Fry it for couple of minutes and while waiting, prepare noodles. I usually have dry one, which I usually leave for 2 minutes in boiled water and then add them into the pan and stir with shrimps and vegetables. At the end, move mixture on side of pan, add 2 eggs and start to stir with noodles – small portions until you have everything mixed and eggs are done. Now is your dish ready to serve topped with black sesame seeds if you fancy and optionally with chopped fresh chillies, sprinkled with the other half of lime 🙂
Enjoy!
Vero & little Canitos
