Wok Stirred Shanghai Noodles With Shrimp And Haricots Verts

Recipe Ingredients

1 lb	454g / 16oz	Shanghai egg noodles - blanched, refreshed
3/4 lb	340g / 11oz	Haricots verts - blanched, refreshed
1 lb	454g / 16oz	Rock shrimp
1 tablespoon	15ml	Cornstarch
1 teaspoon	5ml	Sesame seed oil
1 teaspoon	5ml	Coarse-ground coriander seed
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced ginger
1		Red onion - sliced
1/2 cup	118ml	Sliced black mushrooms (rehydrated)
1/2 cup	118ml	Chicken stock
1/4 cup	59ml	Oyster sauce
		Canola oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A10)

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