
Creamy Pepper Sauce
This beautiful pepper corn sauce is a Unislim twist on the classic creamy pepper sauce….
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10mins
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15mins
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Easy
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4
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Bites
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0.5
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240g noodles
220g small shrimp
2 tsps olive oil
3 garlic cloves, minced
2 eggs, lightly beaten
60g bean sprouts
scallion green, sliced
60ml rice vinegar
2 tbsp fish sauce
1 tsp brown sugar
1/2 tsp red pepper, finely sliced
lime wedges, to serve
Bring a large pot of water to a boil. Add noodles and cook until just soft, 6 to 8 minutes. Drain and set aside.
Meanwhile heat 1 tsp of oil in a wok or over high heat until very hot. Add garlic and stir-fry until golden. Then add the eggs and cook & stir until scrambled, about 30 seconds.
Add shrimp and the remaining 1 tablespoon oil; stir-fry until the shrimp curl and turn pink, about 2-4 mins.
Add the noodles, bean sprouts, scallion, vinegar, fish sauce, brown sugar and red pepper; toss until heated through, about 3-4 minutes.
If desired, sprinkle with peanuts and serve with lime wedges.
– Unislim
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