Noodle cake with shrimp and oyster sauce

Yield: 4 servings

Measure Ingredient
1 pounds Large shrimp; peeled and deveined
1 tablespoon Soy sauce; plus
1 teaspoon Soy sauce
1 tablespoon Dry sherry
1 tablespoon Cornstarch
1½ teaspoon Sugar; divided
3 tablespoons Vegetable oil
2 cups Cooked fresh wheat-flour noodles; tossed in oil
1 teaspoon Minced fresh ginger
½ pounds Bok choy; thinly sliced
½ cup Shrimp stock
2 tablespoons Oyster sauce
2 teaspoons Asian sesame oil
2 tablespoons Thinly sliced green onions

Toss the shrimp with 1 tablespoon of soy sauce, sherry, cornstarch, and ½ teaspoon of the sugar. Set aside. Heat the oil in a large saute pan, over high heat. Add the noodles to the wok, spreading them evenly to form a solid "pancake". Cook until golden, flip and place in the oven for about 3 minutes. Meanwhile, heat the remaining oil in a wok. Add the ginger and the shrimp. Cook for 1 to 2 minutes or until the shrimp are just pink. Add the bok choy and toss until tender, about 1 minute. In a small bowl, combine the broth, oyster sauce, remaining sugar and soy sauce, and the sesame oil.

Add to the wok, stir, and bring to a boil. Remove the pancake from the oven and drain on a towel. Place on a large platter and top with the shrimp and vegetables. Garnish with green onions. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2235 broadcast 07-19-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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