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Home Recipe overview Rice noodles with shrimp, squid and edamame

Recipes Fish Main courses gluten free

I am a fan of delicious and healthy food and at the same time want to use as few ingredients as possible. Not only do you spend less time in the kitchen this way (most of the time), when I come across a recipe with a long list of ingredients myself, I find it more work in advance. In my opinion, it can't get much easier, faster and simpler than this dish. These rice noodles with shrimp and squid and edamame are healthy and super quick dinner.

Recipe

Rice noodles with shrimp, squid and edamame

In my opinion, it can't get much easier, faster and simpler than this dish. These rice noodles with shrimp, squid and edamame are healthy and super quick dinner.

Course	Main course
Kitchen	Asian
Servings	1 person

Preparation time

Preparation time	15 min
Total	15 min

Ingredients

100gr rice noodles
8 large shrimps
100gr squid heads (or plain squid)
200gr edamame
1 lemon
1/4 red pepper
2 garlic cloves
Some coarse sea salt

Rice noodles with shrimp, squid and edamame

Remove the squid and the shrimp from the freezer on time so that they can thaw.
Cut the pepper and the garlic small and half a lemon.
Put 2 pans with water, one for the edamame and the other for the rice noodles. For both the edamame and the rice noodles, the water must boil considerably before you put the contents in the pan.
Follow the instructions for the rice noodles on the package. My rice noodles had to cook for 6 minutes. The edamame’s also only have to cook for 4/5 minutes and the same applies (approximately) to the shrimp and squid.
Heat a wok with some olive oil and fry the pepper and garlic for a moment. Add the shrimp and squid shortly afterwards and bake over high heat for a few minutes.
After cooking, let the rice noodles drain in and colander and then place them on a plate. Also let the edamames drain and they have some coarse sea salt over it. Serve the edamames separately in a nice dish.
Squeeze some lemon juice over the squid and shrimp (in the pan) and sprinkle with a pinch of salt. Then serve them on top of the rice noodles and squeeze out a little lemon juice over the rice noodles. Garnish the whole with some basil and the slices of lemon.
Enjoy your meal!

At home here has traditionally been pizza day. I used to happily participated in that, but if you don't have a wheat, and anyway no mountain of salt, e-numbers and go on, you can eat, you will automatically look for alternatives. Although I didn't feel like thinking about alternatives for hours on Friday, so I just opened the freezer. Ah, big shrimp. Always tasty. And arrow -infish heads that I had taken from the Asian wholesaler. That already combines super! There? Rice noodles, that package was still open and the noodles I had in my head was still unbroken.

Cooking Pot

Wok pan

Rice noodles with shrimp, squid and edamame

Preparation time

Ingredients

Rice noodles with shrimp, squid and edamame

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