Shrimp Egg Noodles

Start by boiling 200 g egg noodles according to the package instructions. Drain and rinse with cold water to prevent them from sticking.

Clean and cut 200 g broccoli into small florets. Peel and slice 1 carrots into thin strips or small cubes. Peel and chop 1 onion.

Crack 2 eggs into a small bowl and whisk lightly with a fork.

Heat 15 ml rapeseed oil in a frying pan over medium heat. Add 200 g broccoli and stir-fry for 5-7 minutes until tender-crisp and lightly browned. Set the broccoli aside.

Heat the remaining 30 ml rapeseed oil in the pan over medium heat. Add 1 onion and 1 carrots. Stir-fry for 3-4 minutes until the onion softens and the carrot begins to tenderize.

Add 200 g jumbo shrimp to the pan. Cook for 2-3 minutes, until they are pink and cooked through.

Move the vegetables and shrimp to one side of the pan. Pour the 2 eggs into the empty space. Allow them to set briefly, then scramble with a spatula.

Add the 200 g egg noodles, 15 ml soy sauce, and the prepared broccoli to the pan. Gently fold everything together.

Stir-fry everything together for 1-2 minutes over medium heat until hot and well combined.

Finely chop 2 spring onions and sprinkle over the finished dish before serving.