Stir-fry noodles with scampi in sweet and sour sauce

Stir-fry noodles with scampi in sweet and sour sauce

Ingredients

  • Soba Noodles (ref. A28) (thawed) – 250 gr (5 nests)
  • Peeled and deveined scampis – 7 pcs
  • Carrot cut into julienne – 15 gr
  • Red bell pepper cut into julienne – 15 gr
  • Snow peas – 7 pcs
  • Sliced red onion – 10 gr
  • Soybean germs – 15 gr
  • Soya sauce – 1 tsp
  • Rice vinegar – 1 tsp
  • Fine sugar – 1 tsp
  • Corn starch – 1/2 tsp
  • Hot water – 2 tsp
  • Arrabiata sauce – 2 tsp
  • Sambal Oelek (for a slightly spicy version) – 1/2 tsp
  • Oil (for wok) – 1 tbsp
  • Chopped garlic – 1 pc
  • Spring onion (minced) – 1 tsp
  • Salt and pepper
  • Sesame seeds (garnish) – 1/2 tsp

Preparation

  1. Dilute the arrabiata sauce (and sambal oelek) in a bowl with the vinegar, water, soy sauce and cornflour.
  2. Stir-fry the scampi with peanut oil. Add halfway through the vegetables according to their cooking time. Season.
  3. Add the defrosted noodles to the preparation and stir everything well. Then add the sauce and mix well.
  4. Arrange the preparation nicely in a warm bowl, garnish with the chopped spring onion and sesame seeds.
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Soba Noodles

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