Instant noodle stir fry with shrimp and vegetables

Prepare the vegetables: dice the bell peppers, slice the mushrooms into four or five pieces, cut the tomato into big chunks, grate the carrots.

Bring water to a rolling boil and cook the noodles about a minute, two at most; they finish in the stir fry.

Rinse the loosened noodles under cold running water to stop the cooking, drain and set aside.

Heat a little oil in the pan, add the shrimp, season with salt and black pepper and cook 4 to 6 minutes until pink; set aside.

In the oil left in the pan, stir fry the diced onions about 3 minutes until translucent.

Add the mushrooms and stir fry about 3 minutes.

Add the bell peppers, tomatoes and carrots and cook until a little tender; loosen with oil or a splash of water if dry.

Add red chili flakes and season with salt and seasoning powder.

Add the noodles and shrimp, toss to combine and heat another minute or two before taking off the heat.