This is a recipe we like to whip together in the summer months, it’s quick, easy, cheap and delicious!
- Raw peeled shrimp
- 3 big handfuls of leafy greens (your choice)
- Spring onion
- Green beans
- Banana pepper
- Ramen noodles
- 1 Clove of garlic crushed
- 2 tbs chilli sauce
- 1 tbs sesame oil
- 2 tbs of butter
- 3 tbs fish sauce
- 1 Lemon or lime
- 3 tbs chilli sauce
- 1 tbs rice vinegar
- 1 tsp brown sugar
- 1 tbs soy sauce
Clean and peel shrimp. Put shrimp into a tupperware container and add the 2 tbs chilli sauce, crushed garlic and the sesame oil. Mix together and set aside.
Place your leafy greens into a big salad bowl. Chop your spring onions to about 1/2 inch pieces, add to bowl. Dice your tomatoes as small as you can, add to bowl. Top and tail your green beans, cut them into inch long pieces and add into a pan of boiling water. Let the beans boil for about 4 minutes or just until tender. Once cooked, take the beans out of the boiling water and put them straight into ice cold water to keep the vibrant green. Next, in a pan of boiling water, add your packet of ramen noodles (adding the flavour pouch is up to you). Cook for 3 minutes as per package and then once cooked rinse in cold water and set aside.
In a bowl add all your sauce ingredients together and whisk briskly to help dissolve sugar. Should take about 2 minutes!
Place your butter into a frying pan, get it nice and hot and add in your shrimp. Toss your shrimp through the butter and cook for about 5 minutes, until nice and pink and a little crispy.
Take your beans and ramen noodles which have cooled and add them to your bowl of greens. Mix in your shrimp, the sauce (add as much as you prefer), stir it all together making sure to pull apart the noodles so they are evenly distributed throughout the salad.
Serve it up in a bowl, garnish with coriander or the ends of the spring onions like I did. Boom! Delicious asian noodle bowl!