Spicy Shrimp And Mushroom Noodles - cooking recipe

Ingredients

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

Preparation

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.
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.