114 recipes


share on





Asian noodles

400 grams


2 unit


2 unit


1 unit

Coconut milk

200 grams

Extra virgin olive oil

to taste

Iodized salt

to taste

first courses from China



vegan source of C vitamins high in potassium

ready in

25 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


Noodles with vegetables, shrimp and coconut milk have always enchanted me for their particular taste, delicate but tasty and decidedly. Preparing them is really very easy and fast and you can still adapt this recipe to your needs.

Noodles step 1

step 1

first wash and sliced ​​the vegetables and cut zucchini and carrots to the listener as thin as possible, keeping them separate from each other; chop the shallard.

Noodles step 2

step 2

In the wok or in a non-stick frying pan, put a spool of oil and quickly blend the carrots, mixing them often.

Noodles step 3

step 3

Add the coconut milk and, continuing to stir, continue cooking for 6-7 minutes so that, slowly, a creme is created in the frying pan. Salt setting.

Noodles step 4

step 4

In the same wok or pan, after removing the zucchini, put aside and clean the kitchen towel bottom, pour another oil spout and skip the zucchini threads for about 5 minutes.

Noodles step 5

step 5

Boil a large pot of water, salt and drank the noodles; Cover with a lid, turn off the fire and let it soak for 5 minutes.

Noodles step 6

step 6

In the meantime, take your wok or non-stick frying pan, put a spoon of oil, garlic cut into two, and the shallot, let it blend and then put the vegetables on cooked sticks.

Noodles step 7

step 7

Drain the noodles, separate them slightly with the fork knife and add them to the pan with the vegetables.

Loading pic