Shanghai noodles with vegetables, shrimps and roasted camelina oil

1 package (600 g) of fresh Shanghai noodles

2 tbsp. (30 ml) of Signé Caméline roasted camelina oil

1 onion, chopped

2 garlic cloves, finely chopped

1 carrot, peeled and cut into juliennes

1 package (227 g) of mushrooms, sliced

2 cups (500 ml) of fresh spinach

2 cups (400 g) of cooked shrimps

¼ cup (65 ml) of finely chopped fresh cilantro

3 tbsp. (45 ml) of finely chopped fresh mint

1 green onion, sliced, to garnish

For the sauce

2 garlic cloves, finely chopped

3 tbsp. (45 ml) of water

3 tbsp.  (45 ml) of Signé Caméline roasted camelina oil

2 tbsp. (30 ml) of peanut butter

1 tbsp. (15 ml) of soy sauce

1. In a large saucepan, cook the Shanghai noodles according to the package instructions. Drain and set aside.
2. In a large skillet or wok, heat the camelina oil over medium-high heat, then brown the onion for 5 minutes. Add the garlic and continue cooking for 2 minutes.
3. Add the carrot juliennes and mushrooms and continue cooking for 5 minutes, then add the spinach.
4. In a bowl, combine and mix all the ingredients “for the sauce”.
5. Stir in the sauce with the vegetables and mix, then add the shrimps, cooked Shanghai noodles, cilantro and mint. Mix well, then garnish with green onions and serve.

Recipe credit : 3 fois par jour