INGREDIENTS

• 1 package of (7 THALASSES) peeled shrimps
• 4 servings of rice noodles (about 45g/serving)
• 3 peppers cut into strips
• 2 carrots cut into strips
• 1/2 onion
• 1/4 red cabbage
• 3 tbsp olive oil

For the sauce:

• 80 ml soy sauce with less salt
• 2 tsp honey
• crushed red pepper
• garlic powder
• ginger powder

METHOD

1. In a deep pan, wok or pot add the olive oil and then the shrimps.
2. Sauté for 2-3 minutes and remove them to a plate.
3. In the same pan add the vegetables and sauté without overcooking in order to keep them crispy.
4. When the vegetables are ready, add the noodles which have been soaked for 3 minutes in boiling water.
5. Add the sauce, mix well and serve with spring onions and sesame seeds.

By Alexandra Kontodimou, clinical dietitian (@nutrition_home)