Ingredients
- 1 Tablespoon Diced garlic
- 2 Tablespoons EssieSpice Mango Chili Medley
- 2 Tablespoons chopped scallions
- 1 Large instant noodle or two small ones (discard seasoning)
- 2 Eggs
- 2 cups of chopped vegetables of choice (We used frozen vegetables; carrots, onions, green peas, green peas, sweet corn, Snow peas)
- 1 pound of cleaned shrimp (about a cup and a half)
- 2 Tablespoons of Avocado Oil
- 1/3 cup of chopped shallots
- Salt to taste
Preparations
- In a deep sauce pan, bring some water to a boil and add the noodles. This is instant noodle so it'll take about 2-5 minutes.
- In a large fry pan, add oil and allow to heat.
- Then add garlic and shallots and pan fry till tender and slightly soft.
- Add shrimp/prawns and season with salt and EssieSpice Mango Chili Medley.
- Allow shrimp to get coated by sauce and cook slight for about a minute on each side.
- Make sure to take the noodles out of the water and strain. If you want a softer runnier noodle dish, you can keep some of the noodle water to add to the stir fry. If not, then completely drain the noodles and set aside
- Add the eggs and cook till all separated and broken down into smaller bits
- Add the veggies and continue to stir and cook on all sides. Add an additional spoon of EssieSpice Mango Chili Medley if you can handle the heat or you can add some salt and black pepper here.
- Finally add the noodles and mix completely so the flavor is evenly distributed
- Allow for it to cook, stirring frequently for another 5 minutes and it's ready to serve.
