Wok Stirred Shanghai Noodles with Shrimp and Haricots Verts
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
Instructions:
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.
