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Sesame shrimp noodles

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Sesame shrimp noodles
Shrimp, wheat noodles and a selection of tender vegetables in a flavorsome soy and sesame sauce.

4 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons Chinese rice wine
1 teaspoon brown sugar
12 oz (360g) precooked thick wheat noodles (typically found in the refrigerated section of the supermarket)
2 tablespoons peanut or canola oil
12 large raw shrimp (prawns)—peeled
1 red pepper (capsicum)—julienned
1 zucchini (courgette)—julienned
2 tablespoons sesame seeds
2 cloves garlic—minced (crushed)
2 teaspoons finely grated ginger
1 scallion (spring onion)—thinly sliced on the diagonal


MIX together the soy sauce, sesame oil, Chinese rice wine and brown sugar in a small bowl. LOOSEN the precooked noodles by soaking in a bowl of hot water for 2-3 minutes, then drain and set aside. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the shrimp for 2 minutes. REMOVE from the wok and set aside. REHEAT the wok over a high heat, add the remaining oil and stir-fry the red pepper for 1 minute. ADD the zucchini and sesame seeds and stir-fry for 3 minutes. ADD the garlic and ginger and stir-fry for 1 minute. ADD the noodles, scallions, cooked shrimp and sauce mixture and stir-fry until thoroughly combined and heated through.



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