Gently mix the sauce in the noodles, sprinkle with chopped coriander and serve immediately.  

Mix the sweet and sour sauce with the shrimp and vegetables, let it thicken a little and incorporate the drained noodles.  

Mix and add the corn starch previously dissolved in cold water to the sweet and sour sauce. Lower the heat and let it thicken, stirring occasionally.  

Add soy sauce, vinegar, sugar and a pinch of salt to the previous preparation.  

Mix the oil with the tomato paste and the ketchup. Bring to heat and add the hot water, little by little.   

In the meantime, heat water seasoned with salt and, as soon as it comes to a boil, pour it over the rice noodles, wait 3-4 minutes and drain.

Acrescente os legumes chineses, previamente descongelados e escorridos. 

Heat the coconut oil and sauté the shrimp until they turn pink and season with salt and pepper.

Start by peeling the shrimp leaving some with the head and tail tip for decoration.