Noodle Cake With Shrimp And Oyster Sauce

Recipe Ingredients

1 lb	454g / 16oz	Large shrimp - peeled and deveined
1 tablespoon	15ml	Soy sauce - plus
1 teaspoon	5ml	Soy sauce
1 tablespoon	15ml	Dry sherry
1 tablespoon	15ml	Cornstarch
1 1/2 teaspoons	7.5ml	Sugar - divided
3 tablespoons	45ml	Vegetable oil
2 cups	474ml	Cooked fresh wheat-flour noodles - tossed in oil
1 teaspoon	5ml	Minced fresh ginger
1/2 lb	227g / 8oz	Bok choy - thinly sliced
1/2 cup	118ml	Shrimp stock
2 tablespoons	30ml	Oyster sauce
2 teaspoons	10ml	Asian sesame oil
2 tablespoons	30ml	Thinly sliced green onions

Recipe Instructions

Toss the shrimp with 1 tablespoon of soy sauce, sherry, cornstarch, and 1/2 teaspoon of the sugar. Set aside.

Heat the oil in a large saute pan, over high heat. Add the noodles to the wok, spreading them evenly to form a solid "pancake". Cook until golden, flip and place in the oven for about 3 minutes.

Meanwhile, heat the remaining oil in a wok. Add the ginger and the shrimp. Cook for 1 to 2 minutes or until the shrimp are just pink. Add the bok choy and toss until tender, about 1 minute.

In a small bowl, combine the broth, oyster sauce, remaining sugar and soy sauce, and the sesame oil. Add to the wok, stir, and bring to a boil. Remove the pancake from the oven and drain on a towel. Place on a large platter and top with the shrimp and vegetables. Garnish with green onions.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2235 broadcast 07-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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