Ebiko Noodle With Haricot Verts, Prawns and Shiitake Mushrooms

Photo: pixen

Ingredients

4 bundles/pcs of Dried Ebiko Noodles

300 grams Prawns~ heads removed and deveined (reserved the heads/shells for making stock later on*)

150 grams Haricot Vert (French bean)~ washed and tough vein removed

150 grams Shiitake Mushrooms (fresh)~ cleaned and sliced

3 cloves Garlic- minced

Generous amount of Shaoxing Wine

Some Spring Onion (scallion) for garnish

1 litre Prawn Stock*

Seasoning:

2 tablespoons Premium Oyster Sauce

1 tablespoon Soy Sauce

1/2 teaspoon Sugar

Salt& Pepper to taste

Thickening:

2 tablespoons Cornflour

80 milliliters Water

Preparation

Slice the Haricot Vert (French Bean) into bite size. You can use other seasonal vegetables available locally. Sliced the cleaned Shiitake mushrooms.

If using Dried Shiitake Mushrooms, soak them with warm water to soften before using. Set aside.

Prepare a large pot of water, enough to boil the dried noodles. Bring it to boil (or at least half boil) before you start the stir-frying as this dish is fast cooking!

In a hot deep pan or wok, add in some cooking oil. Add in the garlic and give it a quick stir to avoid burning.

Add in Haricot Vert (French Beans), Shiitake Mushrooms follow by the Prawns.

Next, in the Seasoning and give them an even quick stir. Add generous amount of Shaoxing Wine!

Pour the Prawn Stock into the pan and let it simmer for few minutes.

While the gravy is simmering, boil the dried noodles until cooks. Strain the water off and put them into serving bowls or deep plates.

Before serving, heat up the gravy and pour in the Thickening ingredients (stir the cornflour mixture before adding in). Stir the gravy until it thickens.

Pour the thickened gravy on the boiled noodles. Garnish with spring onions and serve hot.