250g of rice noodles
16 large shrimp, peeled and deveined
Salt to taste
Black pepper to taste
40ml of canola oil
120g of red onion, thinly sliced
1 clove of garlic, minced
40g of Shiitake mushrooms, sliced
60g of carrots, peeled and grated
60g of red bell pepper, seeded and sliced
80g of Swiss chard, chopped
80g of bean sprouts
40ml of Taiti lime juice
60ml of ginger juice
40ml of soy sauce
Chopped cilantro to taste
Finely chopped scallions to taste
40g of toasted almonds, chopped
250g of rice noodles
16 large shrimp, peeled and deveined
Salt to taste
Black pepper to taste
40ml of canola oil
120g of red onion, thinly sliced
1 clove of garlic, minced
40g of Shiitake mushrooms, sliced
60g of carrots, peeled and grated
60g of red bell pepper, seeded and sliced
80g of Swiss chard, chopped
80g of bean sprouts
40ml of Taiti lime juice
60ml of ginger juice
40ml of soy sauce
Chopped cilantro to taste
Finely chopped scallions to taste
40g of toasted almonds, chopped
Cook the rice noodles in boiling water until 70% done. Reserve
Season the shrimp with salt and black pepper
Lightly fry the shrimp in canola oil. Reserve
In a wok pan, sauté the red onion in canola oil
Add the garlic, Shiitake mushrooms, carrots, and bell pepper
Cook for 30 seconds
Add the Swiss chard, bean sprouts, lime juice, ginger juice, and soy sauce
Combine the cooked rice noodles, shrimp, herbs, and almonds
Serve.
