good for four people

Ingredients

• rice noodles/ or rice vermicelli. Also known as sotanghon noodles (a small pack will do)
• 1 carrot
• 1/2 cabbage
• 1/2 broccoli
• 1 cup mushrooms (if you’re not using meat)
• 1 courgette
• paprika
• onions
• garlic
• shrimps (500 grams will do or a bit more depending on how much you like shrimp)
• soy sauce
• some people use fish sauce, but I prefer buollion cubes. It doesn’t smell too fishy and produces the same effect.

Preparation

Slice all the veggies. Traditionally it’s julienne (thin slices, but medium slices will do too) Start by stir frying the onions, garlic, mushroom, courgette, half of the sliced paprika and shrimp. When the shrimp looks like it’s fairly cooked, add the carrots and broccoli add the cabbage as last so it doesn’t wilt and get overcooked

As with all stirfry things, veggies should be firm and not overcooked. When you reach that point just turn off the heat.

In a separate bowl, soak the noodles in hot water mixed with buollion or soy sauce to add taste. Soak for about 10 minutes. By this time, the noodles will have softened enough and soaked up enough taste too. Drain the noodles.

Next part is really easy. Drain the noodles and mix the noodles and the stirfried veggies and shrimp. Chicken can be used eventually in place of shrimp, but shrimp is just super-yummy.

Can be served with crispy fried chicken or spring rolls with a side dish of rice.

Contributed by Rochita Loenen-Ruiz. Eaten at VD3 north of Nice, France.