Chinese vermicelli with Shrimps & Broccoli

Gebratene-Glasnudeln-mit-Shrimps I found some chinese vermicelli (made from mung bean starch) in my pantry. A quick look into the fridge and our dinner was set. I decided to make fried noodles with Shrimps and Broccoli, with a bit of Thai flavour.
A stir-fry dish is easy and fast to prepare. And I have to hurry, because I'd like to send this recipe to Presto Pasta Nights hosted this week by Janet from The Taste Space.
What I like on this recipe, you can play around with different ingredients. Instead of shrimps use chicken or pork with rice vermicelli and scrambeld egg, for example.

200 g glass noodles
200 g shrimps
200 g broccoli
100 g mushrooms
4 garlic cloves, chooped
3 tbsp. oil
2 tbsp. fish sauce
2 tbsp. soy sauce
1 tsp. palm suger
fresh black pepper
1 stalk spring onion, chopped in fine rings (optional)

Put noodles in a bowl and pour hot water over. By the time they are turning translucent, strain and cut noodles with scissors. Slice mushrooms, cut broccoli into florets and clean shrimps with tails on, if you like.
Bring water to boil and blanch broccoli for 2 min., add shrimps and as soon as they turn pink, strain broccoli+ shrimps and shock in icewater.

Heat oil in a wok and fry garlic for about 30 sec. Give mushrooms into wok and fry for another 2 min.
Now add broccoli, shrimps, vermicelli and heat up ingredients, season with fishsauce, soysauce, suger and fresh pepper. Sprinkle with spring onion.

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