Noodle salad with shrimp, carrot and thai curry dressing

Cook the noodles in 5 minutes until done. Meanwhile, peel the winterpenes and scrape the long peeler in long ribbons with the peeler. Cook for 2 minutes.

Drain the noodles and winter carrots and rinse together until lukewarm under cold running water.

Make the dressing: grate the green skin of the lime and squeeze the fruit. Mix the grater and 2 tsp juice (in 4 people) with the oil and the green curry paste.

Cut the mint leaves into strips.

Heat the wok without oil or butter and stir-fry the prawns with 2 tablespoons (4 persons) in 4 min. On high heat. Change regularly.

Meanwhile, mix the noodles and carrot ribbons with the rest of the dressing. Put the wok vegetables through and spread over a flat dish.

Divide the shrimp, fresh mint and peanuts and serve immediately.