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

Instructions

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.