Noodle salad with shrimp, carrot and thai curry dressing

Name: noodle salad with shrimp, carrot and thai curry dressing
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 250 g mie; 2 winter carrot; 1 lime; 4 peanut oil; 150 g green curry paste; 15 g fresh fresh mint; 370 g stir fry prawns natural; 800 g Japanese wok vegetable soybeans and bok choy; 60 g salted peanuts

Richly filled salad with noodles, shrimp, carrot, mint, peanuts, lime and Thai curry dressing.

Ingredients

Kitchen Stuff

1 peeler

Directions

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.