Wok Stirred Shanghai Noodles with Shrimp and Haricots Verts

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


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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Spicy Shrimp and Bok Choy Noodle Bowl

Hot and Sour Shrimp Soup with Noodles and Thai Herbs