Chili-lime-shrimp noodles

A very fast and easy dish for those who like it spicy. Chili peppers can be pretty unpredictable, some of them are rather mild, others will burn a hole into your tongue. Make sure you remove the seeds and the inner membrane, those are spiciest parts. You can use a good chili paste instead (try to find a Thai product), if you are more comfortable with it.

Ingredients: 0.5 lb of fresh shrimp (peeled and deveined), 0.5 lb asian egg-noodles, 1 red pepper (finely sliced), 3-4 spring onions (finely sliced), 1-2 red chili peppers (finely sliced, seeds removed), juice of 0.5 lime, Thai fish sauce, 1 teaspoon of brown sugar, cilantro, 2 cloves of garlic (smashed), canola oil, chicken (or vegetable) stock, salt & pepper

• in a medium size bowl, mix lime-juice, sugar, garlic, fish sauce, a little salt & pepper
• add shrimp and toss well so the everything gets covered with the marinade. Set aside for 30 minutes, turn over 2-3 times during this time.
• Boil the noodles in lightly salted water, see package for timing (usually around 3-5 minutes).
• While noodles are boiling, heat up 2 tablespoons of canola oil, high heat. Remove shrimp from the marinade, add them to the pan and sauté for about 3-4 minutes. Turn over several times.
• Drain the noodles and set aside.
• Add the marinade, the red pepper, the chili, the green onion and about 0.3 cup of chicken stock to the shrimp, reduce heat to medium-high and cook for another 2-3 minutes.
• Add the noodles, toss well, drizzle with a little extra lime juice and some chopped cilantro.

Enjoy!