Garlic Shrimp Noodles with Veggies and Cashews

Noodles with Shrimp and Vegetables: A Vibrant and Flavorful Dish

Category: Main Course
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients:

Instructions:

1. Prepare the Vegetables:

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   • Start by prepping your vegetables. Peel and thinly slice the garlic. Slice the fresh chili pepper, removing the seeds if you prefer a milder heat.
   • Clean and peel the carrots, then cut them into thin sticks (julienne).
   • Cut the fresh spring onions into 1 cm thick slices, keeping the green tops for color and flavor.
   • Slice the Swiss chard thinly and set aside.
   • Clean the artichokes and slice them thinly as well.

2. Prep the Shrimp:

   • If your shrimp isn’t already peeled, remove the shells and veins, making sure to extract the dark vein using a toothpick or a knife. Set the shrimp aside.

3. Toast the Cashews:

   • In a small pan, heat a bit of oil over medium heat. Add the cashews and toast them, stirring occasionally, until they turn golden brown. Be careful not to burn them. Once done, remove from heat and set aside.

4. Cooking the Dish:

   • Heat a generous amount of vegetable oil in a large frying pan or wok over high heat. Add the garlic and chili pepper to the pan and sauté for about a minute to infuse the oil with fragrance.
   • Add the sliced artichokes and stir-fry for a minute or so. Then, toss in the carrots and spring onions. Let the vegetables cook for a few minutes, stirring occasionally.
   • Add the soy sauce and stir to combine. Let the vegetables cook for another minute.
   • Add the Swiss chard to the pan, and stir until it begins to soften. Let everything cook together for another minute.

5. Add the Shrimp:

   • With just one minute left for the vegetables to finish cooking, add the shrimp to the pan. Shrimp cook quickly, so make sure not to overcook them. Stir the mixture and let the shrimp turn pink, which should take just a couple of minutes.

6. Combine with Noodles:

   • While the vegetables and shrimp are cooking, bring a pot of water to a boil and cook the noodles according to the package instructions. Drain the noodles, reserving a little of the cooking water.
   • Add the cooked noodles directly to the pan with the shrimp and vegetables, tossing everything together. If needed, splash in some of the reserved noodle water to help combine the flavors.

7. Finishing Touches:

   • Grate the zest of one lemon over the dish to add a fresh, citrusy kick. Toss again to mix well.
   • Plate the noodles and top with the toasted cashews for an added crunch. Garnish with fresh basil leaves to bring a fragrant herbal note to the dish.

Serving Suggestions:

Serve this vibrant and satisfying noodle dish hot, as a main course for lunch or dinner. It pairs wonderfully with a light white wine or a refreshing iced green tea. The combination of shrimp, vegetables, and cashews offers a delightful texture, while the soy sauce and fresh lemon zest provide a zesty, savory flavor profile that will leave everyone coming back for more.

Nutritional Information (per serving):

Tips:

• You can adjust the level of spice in this recipe by adding more or less chili pepper, depending on your personal taste.
• For a lighter version, you can swap the vegetable oil with olive oil or reduce the amount used in cooking.
• If you prefer, you can add other vegetables like bell peppers or zucchini for extra color and flavor.

This Noodles with Shrimp and Vegetables recipe is a wonderful way to bring fresh, healthy ingredients to the table in a quick and easy way, making it perfect for busy weeknights or a weekend gathering with friends and family. Enjoy!