Wok Stirred Shanghai Noodles with Shrimp and Haricots Verts (Ming Tsai) |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 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 |
Directions:
1. 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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