Seafood Recipe for Chinese Shanghai Noodles
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INGREDIENTS FOR CHINESE SEAFOOD RECIPE OF SHANGAI NOODLES
- 1 pound shanghai egg noodles - blanched and refreshed
- 3/4 pound haricots verts - blanched and refreshed
- 1 pound rock shrimp
- 1 tbs cornstarch
- 1 tsp sesame seed oil
- 1 tsp coarse ground coriander seed
- 1 tbs minced garlic
- 1 tsp 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
- 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 and season
- Add mushrooms, oyster sauce and chicken stock
- Add noodles, haricots and shrimp
- Quickly heat up and serve immediately
