Wok Stirred Shanghai Noodles with Shrimp and Haricots Verts

Total Time:
1 hr
Prep:
45 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

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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