Asian noodle and shrimp salad

Preparation – 20 minutes

Fill a medium-sized pan with water and salt and bring to a boil. Finely chop 1 garlic clove, ginger root and 1/4th of the red pepper. Mix it in a medium-sized bowl with soy sauce, caster sugar and zest + juice of the lime.

Roughly chop the other garlic clove and set that one aside. Cut the rest of the red pepper into slices for garnish later on. Remove the seeds of the cucumber with a spoon to avoid the salad from becoming kind of watery.

Cut the seedless cucumber into strips and then into small cubes. Peel the carrot and cut it into julienne (thin strips). Mix the cucumber with the 'dressing' and let it marinate for at least 15 minutes.  

Check if the shrimps are peeled and cleaned, maybe you need to remove the intestinal tract. Easily make a cut on the back of the shrimp and remove the tract. Cook the noodles according to the package.

Drain the noodles and rinse with cold running water.  

Finishing the Asian noodle and shrimp salad – 5 minutes

Mix the marinated cucumber and carrot with the cold noodles. Heat butter on low heat in a large skillet and add the roughly chopped garlic clove. This way the butter will absorb all the garlic flavour.

Add the shrimps and bake them for a few minutes. Season with salt and quite a lot of black pepper. Divide the noodle salad over 4 bowls, divide the shrimps and garnish with red pepper slices and mint leaves.

If you prefer you can add some sesame seeds or sesame oil to finish it off.