Spicy Shrimp And Mushroom Noodles

• 2 tbsp vegetable oil
• 200 g carrots, peeled and cut into thin matchsticks
• 1 bunch spring onions, trimmed and diagonally sliced
• 125 g baby corn, diagonally sliced
• 20 g fresh root ginger, peeled and chopped
• 200 g small shiitake mushrooms, wiped
• 1 litre vegetable stock
• 200 g fine egg noodles
• 150 g large cooked prawns, with tails on
• 1-2 tbsp light soy sauce
• None None sambal oelek, to taste
• None None parsley sprig, to garnish

1. Heat the oil in a large deep pan and stir-fry the carrots, scallions, baby corn, ginger and mushrooms over a medium-high heat for 5 mins. Pour in the vegetable stock and bring to a boil, then reduce heat and simmer for 5 mins.
2. Meanwhile, cook the noodles in a pan of boiling, salted water for 5 mins until just tender. Drain well, then add to the soup along with the shrimp and soy sauce. Add sambal oelek chili paste to taste. Simmer until shrimp are heated through and serve garnished with a sprig of parsley.

vegetable oil, carrots, spring onions, baby corn, fresh root ginger, shiitake mushrooms, vegetable stock, egg noodles, prawns, soy sauce, sambal oelek, parsley

Taken from recipes-plus.com/api/v2.0/recipes/16384 (may not work)