Ingredients
- 1 pound shanghai egg noodles, blanched and refreshed
- 3/4 pound haricots verts, blanched and refreshed
- 1 pound rock shrimp
- 1 tablespoon cornstarch
- 1 teaspoon sesame seed oil
- 1 teaspoon coarse ground coriander seed
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 sliced red onion
- 1/2 cup sliced black mushrooms (rehydrated)
- 1/2 cup chicken stock
- 1/4 cup oyster sauce
- Canola oil
- Salt and black pepper to taste
Directions
In a bowl, mix shrimp, cornstarch, coriander and sesame oil. In a hot wok, coat with canola oil, and quickly stir-fry the shrimp for only 2 minutes keeping them rare. Set aside. In the same wok, add a little more oil and caramelize garlic, ginger and onions. Season. Add mushrooms, oyster sauce and chicken stock. Add noodles, haricots and shrimp. Quickly heat up and serve immediately.
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