Noodle Cake with Shrimp and Oyster Sauce

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon plus 1 teaspoon soy sauce, in all
• 1 tablespoon dry sherry
• 1 tablespoon cornstarch
• 1 1/2 teaspoons sugar, in all
• 3 tablespoons vegetable oil
• 2 cups cooked fresh wheat flour noodles, tossed in oil
• 1 teaspoon minced fresh ginger
• 1/2 pound bok choy, thinly sliced
• 1/2 cup shrimp stock
• 2 tablespoons oyster sauce
• 2 teaspoon Asian sesame oil
• 2 tablespoons thinly sliced green onions

1. Toss the shrimp with 1 tablespoon of soy sauce, sherry, cornstarch, and 1/2 teaspoon of the sugar.
2. Set aside.
3. Heat the oil in a large saute pan, over high heat.
4. Add the noodles to the wok, spreading them evenly to form a solid "pancake".
5. Cook until golden, flip and place in the oven for about 3 minutes.
6. Meanwhile, heat the remaining oil in a wok.
7. Add the ginger and the shrimp.
8. Cook for 1 to 2 minutes or until the shrimp are just pink.
9. Add the bok choy and toss until tender, about 1 minute.
10. In a small bowl, combine the broth, oyster sauce, remaining sugar and soy sauce, and the sesame oil.
11. Add to the wok, stir, and bring to a boil.
12. Remove the pancake from the oven and drain on a towel.
13. Place on a large platter and top with the shrimp and vegetables.
14. Garnish with green onions.

shrimp, soy sauce, sherry, cornstarch, sugar, vegetable oil, fresh wheat flour noodles, fresh ginger, choy, shrimp stock, oyster sauce, asian sesame oil, green onions

Taken from www.foodnetwork.com/recipes/noodle-cake-with-shrimp-and-oyster-sauce-recipe.html (may not work)