Name: Rice Noodles with Shrimp
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Japonesa
Ingredients: water, hot for the rice noodles; 200 grams rice noodle; 2 tablespoons vegetable oil; 1/2 cups onion, in strips; 2 tablespoons ginger, finely chopped; 1 tablespoon garlic, finely chopped; 1/4 cups celery, chopped; 1 1/2 cups shrimp, medium and clean, with tails; 1 tablespoon paprika; 1 teaspoon lime zest; pepper; 1 bag Teriyaki Wok Eva®, 420 g; 1/4 cups cuaresmeño chile, finely chopped; 1/4 cups cilantro leaves; sprigs cilantro; salsa macha, for accompaniment

Preparation

20 mins

15 mins

Low

In a bowl with hot water, hydrate the rice noodles for at least 5 minutes; remember to stir them when adding them to the water so they separate easily from each other. It is important not to exceed the time. Once hydrated, drain and rinse in cold water with gentle movements. Set aside until use. In a deep skillet or hot wok, pour in the vegetable oil and sauté the onion, ginger, and garlic until they have a shiny color. Add the celery and bean sprouts, and mix. Incorporate the shrimp, paprika, lemon zest, pepper, the vegetables from Teriyaki Wok Eva®, and the cuaresmeño chili; add the rice noodles, cilantro, and pour in the Teriyaki sauce that includes Teriyaki Wok Eva®, cook for 6 more minutes, and remove from heat.

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Rice Noodles with Shrimp

Ingredients

Preparation

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