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Noodle Cake With Shrimp And Oyster Sauce Recipe - Cooking Index

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Noodle Cake With Shrimp And Oyster Sauce

Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozLarge shrimp - peeled and deveined
1 tablespoon 15mlSoy sauce - plus
1 teaspoon 5mlSoy sauce
1 tablespoon 15mlDry sherry
1 tablespoon 15mlCornstarch
1 1/2 teaspoons 7.5mlSugar - divided
3 tablespoons 45mlVegetable oil
2 cups 474mlCooked fresh wheat-flour noodles - tossed in oil
1 teaspoon 5mlMinced fresh ginger
1/2 lb 227g / 8ozBok choy - thinly sliced
1/2 cup 118mlShrimp stock
2 tablespoons 30mlOyster sauce
2 teaspoons 10mlAsian sesame oil
2 tablespoons 30mlThinly 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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2235 broadcast 07-19-1996) - Downloaded from their Web-Site -


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