Noodle salad with peanuts and stir-fried garlic prawns

Components

• 1 package egg noodles (250 g)
• 200 g mangetout, cleaned and with ideas eliminated
• 8 child carrots, cut and scraped into thin disks
• 4 spring onions, cut into rings
• 1 dl soy sauce
• 4 tablespoon gewurztraminer vinegar or rice vinegar
• 3 tablespoon sambal
• 1 dl olive oil/ wok oil
• 500 g peeled raw prawns (deep-frozen or fresh)
• 3 cloves of garlic, crushed
• 75 g salted peanuts
• 1 lemon

Preparation

Put the noodles, the mangetout and the carrots into boiling water and boil for 4 minutes.

Pressure and wash with cold water, letting them drain pipes completely.

Mix the remainder of the active ingredients well and include the noodle mix.

Heat a little oil at a heat in a wok. In it, stir-fry the prawns for 2 minutes. Include the garlic and stir-fry for a more 1 minutes.

Squeeze the lemon over the mix. Serve the noodle salad onto the plates and leading this with the peanuts and prawns.