Garlic and other ingredients (but mostly garlic)

I've often shared here my questionning about having a sense of belonging, about what official paper may say, compared to how I feel and how strange and scary the "national pride" turns out to be these days...
After weeks of avoiding watching most of the news, for it being filled with hate and anger, France finally did something good. I couldn't be more grateful for the women and men who fought to make this law pass, to become, as a friend of mine said, a civilized country.

But, on a lighter note, I do have something very french about me: my love for garlic!!! Yes, it makes your breath smells for hours and it's not the best pick for a recipe on a romantic evening, but who cares when it's so good. It's has been used for centuries for both food and medecine in many cultures. And also, I think it's worth mentionning that it's a great way to keep Vampires away!

So when you use ingredients with a mellow flavor, such as spinach or shrimps, like in this recipe, there is no better way to kick it up a notch with some garlic. If you have everything in your pantry, this can be made under 15 minutes, even by someone as slow as me. So no excuses here, let's all have garlicky breath for the evening!

Spinach Garlic and Shrimps Mie Noodles

Serves 2

80gr Mie Noodles
80gr Spinach (just steamed and shredded)
80gr Shrimps
3 Cloves of Garlic
2 Tablespoons Sunflower Seeds
Sunflower Oil
Rice Vinegar
Soy Sauce

In a non-sticky pan, with no fat, roast the sunflower seeds until there have a nice golden color and set aside.

Heat up some water, bring it to the boil than take it off the heat, add the mie noodles in the water, place the lid on and leave it like that for about 5 minutes.

In the same pan you roasted the sunflowers, on a high heat, pour in about a tablespoon of rice vinegar and soy sauce then add the shrimps to glaze them. Add a bit of sunflower oil, the spinach and the crushed cloves of garlic, stir to combine.

Add the drained mie noodles with just a bit of the water it cooked in. Serve with the roasted sunflower seeds and add soy sauce to your taste.

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