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

1. In a bowl, mix shrimp, cornstarch, coriander and sesame oil.
2. In a hot wok, coat with canola oil, and quickly stir-fry the shrimp for only 2 minutes keeping them rare.
3. Set aside.
4. In the same wok, add a little more oil and caramelize garlic, ginger and onions.
5. Season.
6. Add mushrooms, oyster sauce and chicken stock.
7. Add noodles, haricots and shrimp.
8. Quickly heat up and serve immediately.

egg noodles, haricots verts, shrimp, cornstarch, sesame seed oil, garlic, ginger, red onion, black mushrooms, chicken stock, oyster sauce, canola oil, salt

Taken from www.foodnetwork.com/recipes/wok-stirred-shanghai-noodles-with-shrimp-and-haricots-verts-recipe.html (may not work)