Noodle cake with shrimp & oyster sauce

4 servings

Ingredients

Quantity Ingredient
1.00 pounds large shrimp; peeled and deveined
1.00 tablespoon soy sauce; plus
1.00 teaspoon soy sauce
1.00 tablespoon dry sherry
1.00 tablespoon cornstarch
1½ teaspoon sugar; divided
3.00 tablespoon vegetable oil
2.00 cup cooked fresh wheat-flour noodles; tossed in oil
1.00 teaspoon minced fresh ginger
½ pounds bok choy; thinly sliced
½ cup shrimp stock
2.00 tablespoon oyster sauce
2.00 teaspoon asian sesame oil
2.00 tablespoon thinly sliced green onions

Directions

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@...

08-05-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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