Wok Stirred Shanghai Noodles with Shrimp and Haricots Verts

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  • Level: Easy
  • Total: 1 hr
  • Prep: 45 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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


  1. 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.