Asian Noodle Stew with Shrimps and Mango

This Main Course recipe was published in 'Chinese Cuisine - p20'



Serves 4

Ingredients:
• 6 and 1/2oz (200g) Chinese egg noodles
• 1 bunch spring onions
• 8oz (250g) shrimps (frozen)
• 1 and 3/4pints (1 litre) vegetable stock
• 3tbsp (45ml) soy sauce
• Juice of a lemon
• 1tsp (5ml) sambal oelek
• 2tbsp (30ml) mango chutney
• 1 ripe mango, diced
• 2tbsp (30ml) snipped chives
• Salt And freshly ground pepper as desired
• Lime wedges and zest

Preparation:
1. Cook the noodles in salted water according to the instructions on the packet until 'al dente', then drain thoroughly.

2. Trim and wash the spring onions and cut into very thin strips about 2in (5cm) long.

3. Heat the vegetables stock in a pan, add the spring onions, shrimps and noodles and bring to a ball. Simmer for a few minutes and season with soy sauce, lemon juice, sambal oelek, mango chutney, salt and pepper.

4. Served the noodle stew with the diced mango, chives, lime wedges and lime zest.