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Wok Stirred Shanghai Noodles With Shrimp And Haricots Verts

Wok Stirred Shanghai Noodles With Shrimp And Haricots Verts comes together with Baked Ramen Noodles And Refreshed, Haricots Verts And Refreshed, Rock Shrimp Or Count, Cornstarch, and Sesame Seed Oil. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 6 oz
• 3/4 lb
• 1 lb
• 1 tbsp
• 1 tsp
• 1 tsp
• 1 tbsp
• 1 tbsp
• 1
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   In a bowl, mix shrimp, cornstarch, coriander and sesame oil.

2. 2

   In a hot wok, coat with canola oil, and quickly stir-fry the shrimp for only 2 minutes keeping them rare.

3. 3

   Set aside.

4. 4

   In the same wok, add a little more oil and caramelize garlic, ginger and onions.

5. 5

   Season.

6. 6

   Add mushrooms, oyster sauce and chicken stock.

7. 7

   Add noodles, haricots and shrimp.

8. 8

   Quickly heat up and serve immediately.

9. 9

   TEST NOTES: 1. Instead of letting the shrimp get cold while we caramelize the onion with garlic and ginger; do it ahead.

10. 10

    VELVETIZE SHRIMP: Place shrimp in a large bowl.

11. 11

    Gently rub the shrimp with 1/2 cup coarse salt.

12. 12

    Wash the shrimp under cold running water, and place in a colander.

13. 13

    Drain well.

14. 14

    Towel dry and roughly chop into chunks.

15. 15

    Put mushrooms in the space; next the beans.

16. 16

    Top with caramelized onions.

17. 17

    Do not stir yet.

18. 18

    Add broth; stir to mix and add the oyster sauce (see pantry note).

19. 19

    WEST: Basic Stir Fry (TVFN #MT1A10) Contact 1998 TV FOOD NETWORK