Ingredients
- 1 onion
- 2 clove of garlic
- 200 ml sieved tomatoes (tin)
- 5 tbs chili sauce
- 3 tbs soy sauce
- 3 tbs oyster sauce
- 3 tbs curry powder or AMC Exotica
- 1 tbs lime juice
- 200 ml water
- 500 g pak choi
- 2 waxy potatoes
- 2 tomatoes
- 250 g Asian egg noodles
- 250 g mung bean sprouts
- 300 g raw peeled shrimps
- 1 spring onion
Preparation
1. Peel and finely cut the onion and garlic. Mix the sieved tomatoes with chili sauce, soy sauce and oyster sauce, curry or AMC Exotica, lime juice and water.
2. Clean the pak choi, remove the leaves from the stems and separately cut both into strips. Peel the potatoes and cut into approx. 1 cm cubes; clean the tomatoes and also dice finely.
3. Add the onion and garlic to the pot, heat the pot on highest level up to the roasting window, switch to a low level and roast briefly the onion mix. Pour the egg noodles over top. Then immediately spread the dripping wet stalks of pak choi, potatoes, diced tomatoes and dripping wet sprouts on top.
4. Pour the prepared tomato mixture over top. Switch to highest level up to the vegetable window, switch to a low level and cook for approx. 5 minutes in the vegetable area.
5. Stir in the pak choi leaves and sprinkle the shrimps over top. Reheat on highest level up to the vegetable window, switch to a low level and cook until done for approx. 5 minutes in the vegetable area.
6. Clean the spring onions, cut them into fine rings and spread over top the noodles to serve.
This recipe has been tested and approved by AMC.
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