Rice Noodles with Vegetables and Shrimps

This recipe is not a typical dish of the Asian cuisine... My dear Asian friends, please forgive me if I did something wrong.... This is just my way of cooking the wide rice noodles. 
This recipe is fast to prepare and it's also really healthy. If you use the wok pan to cook, it will also be a low-cal dish as the use of woke reduces the use of the oil. I personally adore the wok cooking!!! I always use it for stir frying and for deep frying as well...  


INGREDIENTS: 
Servings: 2 

150-160g wide rice noodles
1 zucchini
1 carrot
6-8 mushrooms
1 handful of soy beans sprouts
100g shrimps 
2 garlic cloves
1 tbs fish sauce
1 tbs soy sauce
1 tbs grated ginger
vegetable oil 

Note: You may substitute some veges for the others if you like them better...


1. Soak the rice noodles for 5-10 minutes or as it's indicated on the package.
 
2. Peel the carrot and wash a zucchini. Cut them into thick sticks, I do it with the use of a Mandolina grater.
3. Slice mushrooms finely.

4. Pour 3-4 tbs of any vegetable oil to the WOK pan and heat it up over the high heat.
5. Stir fry the carrots for a couple of minutes.
6. Add mushrooms and fry for a couple of minutes more.
7. Next it's zucchini's turn to be cooked for two more minutes.
Note: Keep stirring constantly as cooking in wok requests stirring!!!

8. Add the soy bean sprouts and shrimps and stir.

 9. Drain the noodles and add them to the wok with vegetables.
10. Squeeze garlic cloves, grate ginger and add them to the noodles.
11. Pour 1 tbs of each soy and fish sauces. Taste the noodles and if needed add some more soy sauce for saltiness.  
 

 ENJOY !!!