Ingredients
Preparation
Ingredients
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
Preparation
- In a large saucepan, cook the Shanghai noodles according to the package instructions. Drain and set aside.
- 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.
- Add the carrot juliennes and mushrooms and continue cooking for 5 minutes, then add the spinach.
- In a bowl, combine and mix all the ingredients “for the sauce”.
- 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