WOK STIRRED SHANGHAI NOODLES WITH SHRIMP AND HARICOTS VERTS

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Wok Stirred Shanghai Noodles with Shrimp and Haricots Verts image

Provided by Ming Tsai

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

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

Steps:

  • 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.

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