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Wok Stirred Shanghai Noodles With Shrimp And Haricots Verts


Course : Shrimp
Serves: 6
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Ingredients:


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 medium sliced red onion

1/2 cup sliced black mushrooms -- (rehydrated)

1/2 cup chicken stock

1/4 cup oyster sauce

2 tablespoon canola oil

1 teaspoon salt and black pepper to taste
 

Preparation / Directions:


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.

 

Nutritional Information:

18 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 253mg Sodium

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