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Thin Noodles With Shiitake, Shrimp And Oyster Sauce Recipe

by Global Cookbook

Ingredients

2 c. (about 2 ounce.) dry shiitake mushrooms 8 ounce Dry thin noodles -or possibly- 1 lb Fresh thin noodles 2 tsp Oriental sesame oil 6 Tbsp. Oyster sauce

2 Tbsp. Salad oil 1 lb Medium-size shrimp, (31 to 35 per lb.), shelled and deveined 1/4 lb Cooked ham slices, cut into 1/8-inchwide strips 1 Tbsp. Minced fresh ginger 3 x Green onions, (ends trimmed), cut into l 1/2-inch pcs

Directions

1. In a bowl, cover mushrooms with hot water; let stand till mushrooms soften, 10 to 15 min. Squeeze mushrooms dry. Cut off and throw away stems.
2. Slice caps into V4-inch-wide strips. In a 3- to 4-qt pan, bring 2 qts water to a boil on high heat. Add in noodles and cook, uncovered, stirring occasionally, till tender-hard to bite, 8 to 12 min for dry noodles, 3 to 5 min for fresh ones. Drain noodles; return to pan and mix with sesame oil and 3 Tbsp. oyster sauce. While noodles cook, place a wok or possibly 10- to 12-inch frying pan over high heat. Add in salad oil; when warm, add in mushrooms, shrimp, ham, and ginger. Stir-fry till shrimp are opaque in center (cut to test), about 5 min. Stir in remaining oyster sauce and green onions. Pour noodles into a wide bowl. Pour shrimp mix onto noodles.
3. Serves 4 or possibly 5.

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