Wok Stirred Shanghai Noodles with Shrimp and Haricots Verts

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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